Easy Chicken and Dumplings
- 1 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 2 tbsp canola oil, plus more if needed
- 2 tbsp butter
- 1 chicken breast, cut into medium sized pieces
- 4 bone-in, skin-on chicken thighs (whole)
- 1/2 medium onion, finely chopped
- 4 ribs of celery with leaves, finely chopped
- 5 carrots, peeled and sliced thin
- 4 oz baby bella mushrooms, sliced *
- salt and pepper, to taste
- 1 1/4 tsp dry thyme
- 6 cloves of garlic, finely chopped
- 1 1/4 cup white wine, such as Sauvignon Blanc
- 32 oz low sodium chicken stock
- 1 cup half and half
- 1 16 oz/8 ct. can biscuit dough
- chopped fresh parsley, for serving
Cut 1 whole skinless boneless chicken breast into small pieces (roughly 1”).
2. In a medium mixing bowl, combine flour, 1 tsp salt, pepper and onion powder with a wire whisk.
3. Working in batches, toss all chicken breast pieces, as well as 4 skin-on, bone in chicken thighs in the flour mixture until well coated. Set aside on a plate or tray.
4. Heat 1 tbs canola oil in a 5 quart Dutch oven or large sauté pan over medium-high heat. Working in batches (careful not to overcrowd the pan to encourage browning), brown the chicken breast pieces, flipping once, about 2 minutes a side (these do not need to be cooked through, we are just looking for some ice golden color). Continue until all chicken breast is browned, adding more oil to the pan if it becomes dry. Set browned chicken aside on a plate or tray as you go.
5. Working with 2 at a time (so as to not overcrowd the pan), brown chicken thighs, skin side down, flipping once, about 3-5 minutes a side. Set chicken thighs aside with chicken breast.
6. Reduce heat to medium-low, and add 1 tbs canola oil and 2 tbs butter. Once butter is melted, add onion, celery, carrots, and mushrooms, season with salt and pepper and cook, stirring occasionally, for about 3-5 minutes, or until celery and onion are slightly softened.
7. Add 1 tsp dry thyme (reserve the rest for later) and all the garlic, and cook, stirring, until just fragrant, about 1 minute.
8. Add 1 cup white wine (reserve remaining ¼ cup for later) and stir, scraping up any brown bits from the bottom of the pan. Reduce heat to a low simmer and add all browned chicken in and chicken stock, stir and cook, covered, for 45 minutes. Check and stir occasionally.
9. After 45 minutes, using tongs, transfer chicken thighs to a cutting board and allow to cool slightly. Once they are cool enough to be handled, remove the skin and any excess fat, and shred the meat with 2 forks. Discard any bones, and add the shredded chicken meat back to the pot.
10. Add 1 cup half and half, reserved ¼ cup white wine, and reserved ¼ tsp dry thyme, and add salt and pepper to taste. Stir to combine.
11. Cut the biscuit dough: Cut each biscuit into 4-6 even pieces. Once all biscuits are cut, carefully place them over the top of the chicken mixture in the Dutch oven or sauté pan, and stir very gently, to just moisten. Cover and cook an additional 20 minutes, until mixture has thickened, and dumplings are fluffy and cooked through. Remove from heat and serve hot with buttered biscuits or crusty bread, and top with fresh chopped parsley.