Name: Pennsylvania Dutch Chicken and Dumplings
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g Chicken Thigh, boneless or bone-in; 4 cup Chicken Stock, for simmering; 1 Carrot, sliced; 1 Celery, sliced; 1 Onion, chopped; 1 Bay Laurel Leaf, for broth aroma; ½ tsp Thyme, dried or fresh; 1¼ cup All-Purpose Flour, for dumplings and thickening; 1 tsp Baking Powder, for dumplings; 1 Egg, for dumpling dough; ⅓ cup Milk, for dumpling dough; 1 tbsp Unsalted Butter, melted, for dumplings; 2 tbsp Parsley, chopped; 1 tsp Salt, divided; ¾ tsp Ground Black Pepper, freshly ground if possible

Pennsylvania Dutch Chicken and Dumplings

1 hr 10 mintotal

45 min hands-on25 min hands-off

Prep 20 min · Cook 50 min

Serves: 4
Difficulty: Medium
Spice: Mild

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Method

Place chicken, stock, carrot, celery, onion, bay leaf, thyme, salt, and black pepper in a pot.
Simmer until the chicken is tender, then remove and shred the meat.
Return the chicken to the pot and remove the bay leaf.
Mix flour, baking powder, egg, milk, melted butter, parsley, and a little salt into a soft dumpling dough.
Drop spoonfuls of dough onto the simmering stew, cover, and cook without stirring until the dumplings are fluffy.
Taste the broth, adjust seasoning, and serve hot.

How to tell it's done

The chicken should be tender, the broth savory, and the dumplings soft and fluffy, not dense.

Getting it right

Tip

After adding dumplings, keep the pot covered so they steam properly and stay light.

What to serve it with

Serve as a full bowl meal with parsley, black pepper, and a simple side salad.

Common mistakes

The dumplings are heavy and raw in the middle.: Keep the lid on and leave them alone once dropped, and keep the broth at a simmer rather than a boil. Dumplings steam above the liquid; lifting the lid to check drops the steam every time and is the usual cause.
The dough is tough.: Mix it just until it comes together. Worked like bread dough it turns rubbery, and there is no fixing it once it is in the pot.

Substitutions

Chicken Thigh — Chicken Breast can be used, but thighs stay juicier during simmering.
Milk — Buttermilk can be used for softer, slightly tangy dumplings.

Storing and reheating

Keeps three days in the fridge, though the dumplings soak up broth and soften. Reheat gently with extra stock. Freeze the stew without the dumplings for three months and make them fresh — frozen dumplings turn to paste.

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Ingredients