Ingredients
Equipment
Method
Sear the Chicken to Build Flavor
- Generously season each side of the bone-in chicken with salt and pepper.
- In a sturdy 4 ½-quart Dutch oven or soup pot, heat the olive oil over medium-high heat until it shimmers.
- Add the chicken and sear for about 3 minutes per side, just until a golden-brown color develops. The middle will still be uncooked.
- Remove the chicken and let it rest for about 10 minutes before cutting it into bite-sized pieces. Discard the bones at this point.
Prepare the Aromatics and Build the Roux
- While the chicken rests, combine onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper; set them aside.
- In the same pot, melt the 5 tablespoons of butter over medium heat, using a silicone spatula to 'clean' the bottom and incorporate all those delicious browned bits.
- Add the diced onions, carrots, and celery and sauté them for about 5 minutes until they start to soften and become fragrant.
- Add the thinly sliced cremini mushrooms and continue to sauté until they've browned beautifully.
- Stir in the minced garlic, Worcestershire sauce, hot sauce, and the seasoning blend, cooking for just 1 more minute until everything is incredibly aromatic.
- Pour in the 1/4 cup of dry sherry and scrape up any remaining fond from the bottom of the pot. The sherry will bubble and reduce slightly.
- Sprinkle in the 1/3 cup of flour and toss it to coat all the aromatics, cooking for 2 minutes, stirring continuously, to create a velvety roux.
Create the Velvety Broth Base
- Begin adding the chicken broth in small splashes, whisking continuously to ensure a smooth, lump-free base, scraping up any remnants from the bottom of the pot as you go.
- Incorporate the half and half in the same careful manner.
- If using, add the chicken bouillon cube now.
- Finally, stir in the frozen peas.
- Bring this rich, fragrant broth to a gentle boil, then reduce the heat to a gentle simmer, leaving it uncovered while you prepare the dumplings.
Prepare the Fluffy Dumplings
- In a medium bowl, combine the cake flour (or all-purpose flour), baking powder, baking soda, salt, garlic powder, and sugar.
- In a separate bowl, whisk together the cold milk, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients.
- Using a gentle folding motion, combine them just until a dough forms. Do not overmix.
Cook the Chicken & Steam the Dumplings
- Gently stir the reserved, cut-up chicken back into the simmering soup, along with any juices from the plate. If you’re using leftover chicken, this is when you’d add it.
- Reduce the heat to low.
- Using a small cookie scoop for uniform size, carefully place the dumplings over the soup in an even layer.
- Spoon a little bit of the delicious broth over each one to help them steam properly.
- Cover the pot tightly and increase the heat slightly to bring it back to a gentle simmer. Set a timer for 15 minutes and resist the urge to lift the lid.
- Once the timer is up, carefully open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, they're ready! If not, cover and simmer for a few more minutes.
Garnish and Serve
- Once the middle of the dumplings is set and cooked through, garnish generously with fresh parsley.
- Serve and savor!
Nutrition
Notes
This recipe offers an elevated take on classic chicken and dumplings. For optimal flavor, use bone-in, skinless chicken, searing it well to build a flavorful fond. Cake flour is recommended for light, fluffy dumplings; if using all-purpose, sift and avoid overmixing. The Worcestershire sauce and mustard powder are secret enhancers for deep savory notes. Always taste and adjust seasoning throughout. To prevent tough chicken and dense dumplings, maintain a gentle simmer and avoid lifting the lid during dumpling steaming. Leftovers store well in the fridge for 3-4 days; the soup base freezes best separately. Reheat gently on the stovetop or in the microwave, adding broth or milk to adjust consistency. Nutrition information is estimated based on common ingredients and serving sizes and may vary.