The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
By the Book

Classic Chicken and Dumplings

Welcome to 2018! We hope everyone had a Happy New Year and a wonderful holiday season! While we were blessed with ample time spent with friends and family, I also happened to receive one of the items on my all-time wish list for Christmas: my first Le Creuset dutch oven, which I insisted on breaking in for the first time in 2018 – the year of trying new things. January is off to a freezing start and with a huge snowstorm on the way, I couldn’t think of a more fitting dish to attempt than a big vat of chicken and dumplings. This recipe is from Real Simple,  it really is real simple – and will last us through the week!

What are your favorite dishes to make in a Dutch oven?



Classic Chicken and Dumplings


  • 1 tbsp olive oil
  • 6-8 bone-in, skin-on chicken thighs
  • kosher salt and black pepper
  • 4 celery stalks, chopped
  • 4 carrots, chopped
  • 2 yellow onions, chopped
  • 2 tbsp fresh thyme leaves or 2 tsp of dried thyme
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 2 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp unsalted butter, melted
  • 3/4 cup buttermilk
  • 2 tbsp chopped fresh parsley


  • Heat oil in a large Dutch oven or pot over medium-high heat
  • Season chicken with salt and pepper. Brown chicken in batches 4-6 minutes each side and transfer to a plate
  • Add celery, carrots, onions, garlic, thyme to the drippings in the pot. Stir until vegetables soften.
  • Add the chicken, bay leaves and 10 cups of water to the vegetables.
  • Bring pot to a simmer and cook until the chicken is cooked through, about 25-30 minutes with the lid on.
  • Discard the bay leaves and remove the chicken thighs from the mixture.
  • De-bone and shred the chicken using two forks (they will be HOT), add chicken back into the pot and discard skin and bones.
  • In a small bowl, whisk together 1/2 cup of flour, 2 cups of cooking liquid from the pot and 1/4 tsp of salt and 1/4 tsp of pepper. Slowly whisk mixture back into the pot to thicken. Simmer for 10 more minutes.
  • For the dumplings – in a medium bowl, whisk together remaining 2 cups of flour, baking powder, baking soda, 1/4 tsp of salt and 1/4 tsp of pepper. Whisk in the melted butter, parsley and buttermilk until it forms a doughy mixture.
  • Separate into 7-8 large spoonfuls or form balls with your hands and drop dumplings evenly across the chicken mixture. Reduce heat to low and simmer, covered, until dumplings are firm about 15 minutes.

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