Chicken Fricassee with Dumplings Recipe

Name: Chicken Fricassee with Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs chicken legs and thighs, skin removed; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp butter; 1 large onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 1/2 cup heavy cream; 1 tsp dried thyme; 1 bay leaf; 1 cup frozen peas; For dumplings: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3 tbsp cold butter, cubed; 3/4 cup milk

American · Main course · 65 min total

Chicken Fricassee with Dumplings recipe videos

A comforting one-pot meal featuring tender chicken in a creamy, herb-infused sauce topped with fluffy dumplings. This classic home-style recipe is perfect for a cozy dinner.

20
min prep

45
min cook

6
servings

520
kcal/serving

Ingredients

3 lbs chicken legs and thighs, skin removed
1 tsp salt
1/2 tsp black pepper
3 tbsp butter
1 large onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup heavy cream
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
For dumplings: 1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp cold butter, cubed
3/4 cup milk

Instructions

Season chicken pieces with salt and pepper. In a large Dutch oven or pot, melt butter over medium-high heat. Brown chicken in batches until golden, about 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir for 2 minutes. Gradually whisk in chicken broth, scraping up browned bits. Add cream, thyme, and bay leaf. Return chicken to pot. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes.
While chicken simmers, make dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined (do not overmix).
After 20 minutes, stir in peas. Drop dumpling batter by spoonfuls onto the simmering stew (makes about 12 dumplings). Cover and cook 15 minutes without lifting the lid.
Remove lid and cook 5 more minutes to thicken. Discard bay leaf. Serve hot.

Tips

For a lighter version, substitute half-and-half for heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of broth to thin the sauce if needed.

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