American · main

One-Pot Chicken and Dumplings

One-Pot Chicken and Dumplings reads richness 5.8, allium 4.5 and umami 4.5 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 2.7 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 5.8 · Allium 4.5 · Umami 4.5 · Salinity 3.9 · Sweetness 3.0 · Herbaceous 2.9 · Sourness 2.4 · Funk & Ferment 1.7 · Earthy 1.5 · Warm Spice 1.4 · Fruity 0.9 · Bitterness 0.9 · Floral 0.8 · Heat 0.8 · Citrus 0.7 · Nutty 0.6

What's in it (16)

• unsalted butter — 54 g
• boneless chicken — 680 g
• salt — 6 g
• black pepper — 3 g
• yellow onion — 110 g
• carrots — 120 g
• celery — 80 g
• garlic — 9 g
• all-purpose flour — 40 g
• low-salt chicken broth — 1183 g
• bay — 2 g
• thyme — 1 g
• heavy cream — 118 g
• bread flour — 181 g
• buttermilk — 177 g
• parsley — 7 g

Time & effort: about 1 hr 15 min · effort: involved

Nutrition (per 100 g, engine-estimated): 94.9 kcal, 9.7 g protein, 4.4 g fat, 7.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Season the chicken thighs all over with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Melt 1 tablespoon of the butter in a large Dutch oven or heavy pot over medium-high heat. Working in two batches so the pan stays hot, sear the chicken until deeply golden on the first side, 4-5 minutes, then flip and sear the second side, 3-4 minutes; transfer to a plate (it will not be cooked through yet).
2. Melt 2 more tablespoons of the butter in the same pot over medium heat (reserve the last tablespoon for the dumplings). Add the onion, carrots, and celery and saute, scraping up the browned bits from the bottom of the pot, until the vegetables are softened and the onion is translucent, 6-7 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
3. Sprinkle the all-purpose flour over the vegetables and stir constantly until the raw flour smell is gone and the mixture looks pasty, about 2 minutes.
4. Slowly whisk in the chicken broth, scraping the bottom of the pot to dissolve the flour completely. Add the bay leaf and thyme, then return the seared chicken and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through (165 F) and the broth has thickened slightly, 20-22 minutes.
5. While the stew simmers, melt the remaining 1 tablespoon butter and let it cool slightly. In a medium bowl, whisk together the self-rising flour, buttermilk, melted butter, and parsley until just combined into a thick, shaggy dough; do not overmix, or the dumplings will turn dense.
6. Stir the heavy cream into the stew, then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste.
7. Drop the dumpling dough onto the surface of the simmering stew in 12 heaping tablespoon-sized mounds, spacing them apart; do not stir them in. Cover the pot tightly and steam without lifting the lid until the dumplings are puffed, set, and a toothpick inserted into the center comes out clean, 15-18 minutes.
8. Discard the bay leaf, sprinkle with extra parsley, and serve the stew and dumplings hot, straight from the pot.

Dishes with a similar flavor shape

• Buttermilk Chicken and Dumplings — Southern
• Southern Squash Casserole with White Beans — Southern
• Chicken Paprikash with Sour Cream — Hungarian
• Tomato Basil Soup with Grilled Cheese Croutons — American
• Coxinha — Brazilian

Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.