Description
A rich, one-pot American comfort dish featuring tender chicken thighs, braised carrots, and flaky dumplings in a buttery herb-infused broth, all cooked in a cast iron Dutch oven. Minimal cleanup for maximum flavor and warmth.
Ingredients
4–6 large chicken thighs
3 tbsp butter, clarified
4 cups chicken broth, low-sodium
2 cups carrots, cut in 1/2″ rounds
1 sheet dumpling dough, cold for risen texture
Instructions
Heat Dutch oven over medium-high until barely smoking
Add 2 tbsp butter until melted and shimmering
Season chicken thighs with salt and pepper
Seal thighs skin-side down for 3 minutes per side
Add chopped onions; cook 3 minutes until translucent
Pour in broth and deglaze using a wooden spoon
Arrange carrots around chicken; cover and simmer for 30 minutes
Test chicken doneness before adding dumplings
Uncover, add dumpling dough pieces to dry parts of pot
Cover and bake 15-20 minutes until dumplings are risen and golden
Notes
Ensure chicken thighs are room temperature for even cooking
Stir broth every 10 minutes during simmering to prevent surface scum
Adjust seasoning after broth reduces to taste
For halal option, use clarified butter (ghee) and vegetable-based broth
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 450
- Sugar: 2g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg