Sarasota's Chicken and Dumplings with Artichokes Leeks

Indulge in the comforting elegance of Sarasota's Chicken and Dumplings with Artichokes and Leeks, a sophisticated twist on a classic dish. Tender, golden-seared chicken thighs simmer in a fragrant broth infused with buttery leeks, aromatic garlic, and the subtle tang of artichoke hearts. This warming one-pot meal is elevated by light, parsley-flecked dumplings that puff to perfection as they steam atop the rich, savory base. Perfect for cozy family dinners or an impressive yet easy weeknight treat, this recipe combines hearty flavors with an irresistible gourmet flair. Ready in just over an hour, this dish is your new go-to for both comfort and style. Serve it piping hot with a sprinkle of fresh parsley to delight your taste buds and wow your guests.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 large Leeks (white and light green parts only, sliced and rinsed thoroughly)
• 4 cloves Garlic (minced)
• 6 cups Chicken broth
• 1 14-ounce can Canned artichoke hearts (quartered and drained)
• 1 whole Bay leaf
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt (for dumplings)
• 0.75 cup Whole milk
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.

Step 3

In the same pot, add 2 tablespoons of unsalted butter. Once melted, add the sliced leeks and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly.

Step 4

Return the seared chicken thighs to the pot. Pour in the chicken broth, add the bay leaf, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes.

Step 5

After 20 minutes, add the quartered artichoke hearts to the pot. Stir gently and continue to simmer for another 10 minutes.

Step 6

While the chicken and broth are simmering, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt. Stir in the milk and chopped parsley until just combined; do not overmix.

Step 7

Remove the lid from the pot and drop generous spoonfuls of the dumpling batter directly onto the simmering liquid. Cover the pot and let the dumplings cook for 12-15 minutes, or until puffed and cooked through.

Step 8

Discard the bay leaf and taste the broth, adjusting seasoning with additional salt and pepper, if needed.

Step 9

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3129.4g)

Amount per serving	% Daily Value*
Calories	3272.5

Total Fat 136.2g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 934.4mg	0%
Sodium 10061.0mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 30.7g	0%
Total Sugars 20.2g
Protein 239.4g	0%

Vitamin D 128.1IU	0%
Calcium 695.6mg	0%
Iron 29.5mg	0%
Potassium 4361.9mg	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: 37.7%

Protein: 29.4%

Carbs: 32.9%