Description
A classic Southern one-pot dish with tender chicken thighs, buttery dumplings, and a warm, velvety broth. Perfect for cozy meals with minimal prep and maximum comfort.
Ingredients
2 lb bone-in, skin-on chicken thighs
3 cups all-purpose flour
1 cup unsalted butter, cold
6 cups vegetable broth
2 cups whole milk
1 large onion
4 cloves garlic, minced
2 tbsp chopped parsley (optional garnish)
Salt and pepper, to taste (start with 1 tsp each)
Instructions
Bring broth to a boil in a large pot, add onion, garlic, salt, and pepper
Reduce heat to low, add chicken thighs skin-side up, cover
Simmer for 40 minutes until chicken reaches 165°F
Remove chicken, cool 5 minutes, then shred meat
Return chicken meat and skins to broth, strain liquid into separate pot
Cut cold butter into flour using a pastry blender until crumbly
Gradually stir in milk to form a shaggy dough
Knead 5 times, then roll dough 1/2″ thick
Cut into 2″ rounds or drop by spoonfuls into broth
Bring broth to a gentle boil, reduce to simmer
Cook dumplings for 12-15 minutes until puffed and golden
Stir in shredded chicken and milk, simmer 8 minutes until sauce thickens
Notes
Substitute drumsticks for chicken thighs
Use whole wheat flour for denser texture
Leeks can replace onion
Add heavy cream for richer broth
Store leftovers in fridge for up to 3 days
Nutrition
- Serving Size: 1 serving (about 1 1/3 cups)
- Calories: 480
- Sugar: 4g
- Sodium: 5g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg