Chicken with Dumplings and Pan Gravy

Indulge in the ultimate comfort food with this hearty Chicken with Dumplings and Pan Gravy recipe. Featuring tender, golden-seared chicken thighs simmered to perfection in a flavorful medley of onions, carrots, and celery, this dish is topped with light and fluffy parsley dumplings that cook right in the savory broth. The rich, velvety pan gravy, finished with a splash of heavy cream, ties everything together for a truly soul-warming meal. Perfect for a cozy family dinner, this recipe is easy to prepare in under 90 minutes and serves up a rustic, homestyle dish that’s bound to impress. With wholesome ingredients and step-by-step instructions, this recipe delivers everything you need for a dish that’s both comforting and elegant.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces Bone-in chicken thighs
• 2 teaspoons Salt
• 1.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 3 tablespoons Butter
• 1 large Onion, finely chopped
• 2 medium Carrots, diced
• 2 medium Celery stalks, chopped
• 4 cups Chicken stock
• 1 cup All-purpose flour
• 2 teaspoons Baking powder
• 0.5 cup Milk
• 2 tablespoons Parsley, finely chopped
• 0.5 cup Heavy cream

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs skin side down and sear for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove from the pan and set aside.

Step 3

Reduce heat to medium and add butter to the same pan. Once melted, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Sprinkle 2 tablespoons of flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually whisk in the chicken stock to create a smooth sauce. Return the chicken to the pan, cover, and reduce heat to low. Simmer for 25 minutes until the chicken is tender and fully cooked.

Step 6

While the chicken is cooking, prepare the dumplings. In a medium bowl, combine the remaining flour, baking powder, 1/2 teaspoon of salt, and parsley. Add the milk and stir until a soft dough forms. Be careful not to overmix.

Step 7

Using a spoon, drop small portions of the dumpling dough (about 1 tablespoon each) onto the surface of the simmering sauce. Cover the skillet and cook for 12-15 minutes until the dumplings are puffed and cooked through.

Step 8

Carefully remove the chicken and dumplings from the pan and set aside. Stir the heavy cream into the remaining sauce, mixing until smooth. Season with additional salt and pepper to taste.

Step 9

Serve the chicken and dumplings on plates, generously ladling the pan gravy over the top. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(3764.2g)

Amount per serving	% Daily Value*
Calories	5108.9

Total Fat 353.7g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1529.9mg	0%
Sodium 7652.6mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 12.4g	0%
Total Sugars 25.2g
Protein 316.0g	0%

Vitamin D 60.4IU	0%
Calcium 576.4mg	0%
Iron 27.8mg	0%
Potassium 4650.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 25.3%

Carbs: 11.1%