Entree: United States – Tennessee – Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken (mix of thighs and drumsticks), about 6–8 pieces, approx. 2.5 lb (1.1 kg) usable meat
- 6 cups (1.42 L) low-sodium chicken stock
- 4 tbsp (57 g) unsalted butter
- 1/3 cup (45 g) all-purpose flour (for the roux)
- 1 large onion, diced, about 1 1/2 cups (240 g)
- 2 medium carrots, peeled and sliced, about 1 cup (130 g)
- 2 stalks celery, sliced, about 3/4 cup (100 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper, plus more to taste
- 1 cup (150 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Dumplings:
- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) kosher salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) buttermilk (or 3/4 cup (180 ml) milk mixed with 1 tbsp (15 ml) lemon juice, rested 5 minutes)
- 1 tbsp (15 ml) melted butter (for brushing, optional)

Instructions

Short Description:
A hearty Tennessee-style chicken and dumplings with a rich, creamy, well-seasoned broth, tender shredded bone-in chicken, and fluffy biscuit-style dumplings that cook right in the pot.

Regional Notes:
This Tennessee version emphasizes a creamy, velvety broth built from a light roux and finished with milk and cream, and uses flaky, biscuit-like dumplings rather than noodle-style ones. The result is a comforting, filling one-pot entree typical of Southern home cooking in Tennessee.

1. Put the chicken pieces into a large heavy pot or Dutch oven and add enough water to cover by 1 inch (about 6 cups). Add 1/2 tsp (2.5 ml) salt. Bring to a simmer over medium heat, skimming any foam, and cook until an instant-read thermometer in the thickest thigh reads 165°F (74°C), about 25–30 minutes. Remove chicken to a plate to cool; reserve the cooking liquid (about 4–5 cups) and set aside.
2. In the same pot, melt 4 tbsp (57 g) butter over medium heat. Add diced onion, carrots, and celery and sauté until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Sprinkle 1/3 cup (45 g) flour over the vegetables and stir to coat; cook the roux for 2–3 minutes, stirring, until the raw flour aroma cooks off and it turns a pale golden color.
4. Gradually whisk in the reserved cooking liquid plus additional chicken stock as needed to total 6 cups (1.42 L) of liquid. Scrape any browned bits from the bottom of the pot. Add bay leaf, thyme, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper. Bring to a simmer and cook for 6–8 minutes until the broth thickens slightly.
5. While the broth simmers, remove skin and bones from the cooled chicken and shred the meat into bite-sized pieces. You should have about 2–2 1/2 lb (900–1,100 g) of shredded chicken including some small pieces of tender dark meat.
6. Stir 1 cup (240 ml) whole milk and 1/2 cup (120 ml) heavy cream into the broth and return to a gentle simmer. Taste and adjust seasoning with salt and pepper. Add shredded chicken and simmer gently while you make the dumpling dough.
7. Make the dumplings: in a bowl combine 2 cups (240 g) flour, 1 tbsp (15 ml) baking powder, and 1 tsp (5 ml) salt. Cut in 6 tbsp (85 g) cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in 3/4 cup (180 ml) buttermilk until just combined—do not overmix; the dough should be soft and slightly shaggy.
8. Drop dumplings by heaping tablespoonfuls (or use a small ice-cream scoop) onto the simmering broth, leaving space between them; you should get about 18–24 dumplings depending on size. Reduce heat to low, cover the pot, and simmer gently for 12–15 minutes—do not lift the lid during the first 10 minutes so the dumplings steam properly. Check one dumpling: it should be cooked through with no raw flour center.
9. Once dumplings are cooked, stir in 1 cup (150 g) frozen peas (if using) and simmer 1–2 minutes to heat through. If you prefer a thicker broth, simmer uncovered a few minutes; for thinner broth, add up to 1/2 cup (120 ml) stock or milk.
10. Remove and discard bay leaf. Taste and adjust seasoning. If desired, brush dumplings with 1 tbsp (15 ml) melted butter and sprinkle 2 tbsp (8 g) chopped fresh parsley over the pot.
11. Serve hot in deep bowls, making sure each serving gets a generous portion of chicken, vegetables, broth, and dumplings.