Southern Chicken and Biscuit-Style Dumplings Recipe
This Southern Chicken and Dumplings recipe features tender, bone-in chicken thighs simmered in a rich broth with vegetables and fresh herbs, topped with fluffy biscuit-style dumplings cooked directly in the pot. It's a comforting, hearty classic that serves 10 and is perfect for warming up on chilly days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Chicken and Broth
- 5 lbs bone-in skin-on chicken thighs
- 4 teaspoons vegetable oil (divided)
- 4 tablespoons butter
- 4 carrots (peeled and cut into 3 inch pieces)
- 2 celery stalks (diced)
- 1 medium onion (diced)
- ¼ cup flour
- ¼ cup dry white wine
- 4 cups chicken broth
- ½ cup milk
- 1 teaspoon fresh thyme
- 2 bay leaves
- 3 tablespoons fresh parsley (chopped)
- Salt and pepper, to taste
Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat
Instructions
- Prepare and Brown Chicken: Pat the chicken thighs dry and season with salt and pepper. Heat 2 teaspoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the chicken in two batches, about 5 minutes per side, until golden. Remove chicken to a plate. Pour off and reserve the chicken juices and fat from both batches for later use. Remove and discard chicken skin.
- Sauté Vegetables: In the same Dutch oven, melt the butter. Add carrot strips (about ¼ inch thick), diced onions, and celery. Season with ½ teaspoon salt. Cook over medium heat until onions and celery soften, about 5–7 minutes.
- Make the Broth: Stir in ¼ cup flour and cook for 1 minute. Add ¼ cup dry white wine, scraping up brown bits from the bottom. Pour in chicken broth, ½ cup milk, fresh thyme, and bay leaves. Return the chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 1 hour, or until the chicken reaches an internal temperature of 170ºF and pulls easily from the bone. Remove from heat.
- Shred Chicken and Season Broth: Transfer chicken to a cutting board. Shred meat into bite-sized pieces using two forks, discarding bones. Skim off any fat from the surface of the broth. Add shredded chicken back to the pot, season with salt and pepper, add fresh parsley, and bring to a gentle simmer.
- Prepare Dumpling Dough: Warm 3 tablespoons reserved chicken fat with 1 cup whole milk in a microwave-safe bowl for about 1 minute until warm. In a medium bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Pour in the warm milk mixture and stir gently with a wooden spoon just until combined.
- Cook Dumplings: Using an ice cream scoop, form golf ball-sized dumplings (about 12–15). Drop them carefully into the simmering chicken broth. Cover the pot with a lid and cook over low heat for 15 minutes until dumplings have doubled in size and are cooked through.
Notes
- Make sure to not overmix the dumpling batter to keep them light and fluffy.
- Removing chicken skin before simmering helps reduce excess fat in the broth.
- If you prefer, you can use boneless thighs but cooking time may vary.
- White wine can be substituted with dry sherry or additional chicken broth.
- Skimming the fat off the broth results in a cleaner, less greasy finished dish.
- Dumplings should be gently simmered, not boiled, to cook properly without falling apart.
