One Pot Chicken and Dumplings Recipe - Martha Stewart

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

In an enamel cast iron Dutch oven, melt 3 tablespoons of butter.

Add 1 finely chopped onion, 2 chopped celery stalks, and 3 chopped carrots; sauté until softened.

Stir in 2 teaspoons of fresh thyme leaves and cook until fragrant.

In a bowl, mix 1 cup of flour, 1 teaspoon of baking powder, and 1 teaspoon of salt.

Cut in 2 tablespoons of icy cold butter into the dry ingredients until it resembles coarse oatmeal.

Stir in 2 tablespoons of parsley and 1/2 cup of milk until just moistened; do not overmix.

In the Dutch oven, add 1 1/4 lbs of cubed chicken breast and sprinkle with 1/3 cup of all-purpose flour, salt, and black pepper; stir to coat.

Gradually add chicken stock while scraping the bottom of the pan; bring to a boil.

Add the chicken and simmer for 5 minutes.

Add 1/2 pound of green beans and cook for another couple of minutes.

Drop spoonfuls of the dumpling dough on top of the stew using 2 tablespoons.

Cover and simmer for 12 minutes until dumplings are puffy and cooked through.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens