This chicken and dumplings recipe is THE ultimate comfort food. It's nostalgic, but still light, perfectly seasoned, and super easy to make. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: 6 3/4QT DUTCH OVEN: https://amzn.to/4bOqPjK CUTTING BOARD: https://amzn.to/341OgnD WOODEN SPOON: https://amzn.to/46SGzyO DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT FAVORITE PEELER: https://amzn.to/2HTHeKq FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo SHOP MY AMAZON STORE: https://www.amazon.com/shop/weedssardines *As an Amazon Associate I earn from qualifying purchases* Chicken and Dumplings Recipe Ingredients: ▪6 boneless, skinless chicken thighs ▪Salt ▪Black pepper (approx. 1 tsp, divided) ▪300g (1 large) white onion, medium diced ▪150g (3-4 stalks) of celery, medium diced ▪150g (3-5 medium) carrots, diced ▪150g (1 medium) fennel bulb, chopped ▪20g (4-5 cloves) garlic, pressed ▪115g (1 stick) butter ▪135g (1c) all-purpose flour (or sub with cup for cup gluten free flour) ▪100g (1/2c) dry white wine ▪1200g (5c) chicken broth ▪100g (1/2c) heavy cream (or 400g milk and only 800g of stock if you don’t have cream) ▪3-4 sprigs thyme ▪2 bay leaves ▪2g (3/4t) poultry seasoning ▪200g frozen peas Dumplings: ▪360g (3c) all-purpose flour ▪8g (1 2/3t) coarse salt ▪12g (2 1/2T) baking powder ▪4g (1 1/2t) black pepper ▪75g (5T) unsalted butter, melted ▪340g (2 1/4c) whole milk Instructions: 1.Preheat the oven to 400°F (205°C). 2. Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for 30 minutes or until fully cooked and fat is rendered. 3. While the chicken is roasting, dice onion, celery, carrots, fennel. Press garlic cloves. 4. In a large heavy-bottomed pot over medium heat, melt one stick of butter. Add diced vegetables and garlic, a pinch of salt, and sweat for 6-8 minutes, stirring often. I'm using a 6 3/4qt dutch oven. 5. Stir in all-purpose flour to create a roux. Add wine, scraping the bottom of the pot to deglaze. Cook for about 30 seconds. 6. Add chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well. 7. Chop the roasted chicken thighs into small bite sized pieces and add to the pot over medium heat along with frozen peas. Stir and simmer on low for 5 minutes to reheat chicken and peas, scraping the bottom of the pot as you go. 8. In a separate bowl, mix the dry dumpling ingredients: all-purpose flour, salt, baking powder, black pepper. While mixing, stream in the melted (but not hot) butter, and milk and continue stirring until just barely combined. 9. Taste the chicken gravy mixture for seasoning and adjust with additional salt if needed. 10. Back to the dumpling dough, using two teaspoons, quenelle the dumpling dough and drop 12-16 dumplings into the pot. 11. Lower the heat to low, cover with a lid, and cook for 15 minutes or until the dumplings have expanded and cooked through. 12. Test a dumpling for doneness by cutting into it; it should be fluffy and cooked through, not gluey. CHAPTERS: 0:00 Roasting the chicken 0:55 Veg prep and making the chicken gravy 5:56 Mixing the dumplings 6:46 Cooking the dumplings and finishing the dish #chickenanddumplings #comfortfood 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3