Dutch Oven Chicken and Dumplings

Chicken and dumplings are the best comfort foods. Tender chicken and vegetables in creamy stew with fluffy dumplings on top? This is the old-fashioned dish we can fall behind! We love to do a single pot preparation in a Dutch oven, which only takes about half an hour to make (but tastes as small as it is.

Dutch Oven Chicken and Dumplings are the perfect cozy recipe for making at home, especially on cold, dark nights. But you know the chicken and dumplings are Great camping recipealso? It gathers together in a pot and the preparation of the Dutch oven is perfect for Cooking by the campfire.

This is also perfect for pre-preparing. Mix the dumplings, cut into chicken, and chop the vegetables before – then the actual cooking process is almost effortless.

We are also known to cook stews ahead of time at home and prepare dumpling dough so they can be ready and then package them all in our cooler. When we were ready to eat at camp, all we had to do was pour the stew into the Dutch oven, add the dumplings and cook on a slow heat!

For us, this one is being rotated regularly regardless of our camp or At home. No matter where we are, Dutch oven chicken and dumplings are easy, comfortable and the ribs are sticky!

raw material

For dumplings:

• flour:For the tenderest dumplings, we use all-purpose flour.
• Baking powderR: For fluffy dumplings.
• Salt: There are many flavors.
• Half and half: Half and half of the extra fat helps create soft melted mouth dumplings.
• butter: More fat and flavor!

For stews:

• Oil: Stir-fry vegetables using your favorite standard cooking oil, such as olive oil.
• onion: Yellow onions or white onions work well.
• Salt: To help pull out moisture from the onion and add flavor to the whole process.
• garlic: Two fresh cloves of garlic, chopped.
• butter: Butter as well as flour, helps create a roux that creates a thick buttery bottom for your chicken and dumplings.
• flour: Full-function flour is also used here as roux.
• Chicken soup: Use your favorite chicken soup brand. If you have one, you can replace vegetable soup.
• Half and half: Especially rich and creamy stews.
• Thyme: This herb adds earthy flavor. If you have fresh thyme, even better! You just want to use two teaspoons of fresh thyme with one teaspoon to dry.
• Sea Leaves: Cooking leaves in this stew adds comfort, another note for herbal flavor.
• Chicken thighs: You need boneless, skinless chicken thighs, cut into inch pieces.
• carrot: Dice carrots add flavor, color and some vegetarian nutrition.
• celery: You need a small celery stem that is sliced ​​thinly.

How to Make Chicken and Dumplings – Step by Step

First, make dumplings. Mix the flour, baking powder and salt in a medium bowl and heat half and add butter in a small pan. Add the dry ingredients to the wet ingredients and mix with the fork until a soft dough is formed. Tear the dumpling dough into eight slices and set aside.

Next, heat the oil in a Dutch oven and add the onion and salt. Cook, stirring until the onions start to soften and start to turn golden. Add the garlic and butter, then add the flour and cook, stirring until the flour is light yellow.

Pour in the chicken broth, half and half, stirring constantly to make the flour mixture blend together. Then, bring it to the immer and add the chicken, carrots and celery.

If you are cooking chicken and dumplings on the stovetop, at this point you need to reduce the heat, place the dumplings on top, cover and cook until the dumplings are cooked.

If you are going to do it by a campfire, you will need to add dumplings, cover the Dutch oven, and place it on a coal bed to keep it cooked slowly. Hold six to eight layers of coal on the lid, which will help the dumplings develop golden color. Cook until the dumplings are finished.

Production skills

dumpling

• 1 cup All-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon Salt
• ½ cup Half and half
• 2 Spoon butter

stew

• 1 Spoon Oil
• 1 Small Yellow onion,,,,, Cut
• 1 teaspoon sea ​​salt
• 2 clove garlic,,,,, minced
• 2 Spoon butter
• 2 Spoon All-purpose flour
• 1 cup Chicken soup
• ¼ cup Half and half
• 1 teaspoon Dried thyme
• 1 Sea Leaves
• 1 pound Boneless, skinless chicken thighs,,,,, Cut into 1-inch pieces
• ½ cup Dice carrots
• ½ cup Thin sliced ​​celery

• To make dumplings, please mix flour,,,,, baking powderand Salt In a bowl. Heat gently butter and Half and half In a small pan, until the butter melts, be careful not to let the liquid start to bubble. Remove from heat and add to dry ingredients. Mix with the fork until soft dough gathers together. Tear into 8 pieces, then cover it with a kitchen cloth and set aside.

• heating Oil In a Dutch oven over medium heat. Once heated, add onion and Salt Cook, stirring frequently until the onions start to take on some color, about 3 minutes. Add to garlic and butter. After the butter is melted, add flour Cook, stirring frequently until golden for 3-4 minutes.

• Pour in in stock,,,,, half,,,,, Thymeand Sea Leavesstir to make the flour mixture evenly incorporate. Cook lightly, then add chicken,,,,, carrotand celery.

Stovetop Direction:

• To reduce the heat, place the dumplings on top and cover. Cook very slowly until the dumplings are cooked for 15-20 minutes.

Bonfire Instructions:

• After adding the chicken, carrots, celery and dumplings, cover the Dutch oven and place it on the coal bed to keep the immer cooked. Add 6-8 coals to the lid, which will help give the cookies a nice golden color. Cook very slowly until the dumplings are cooked for 15-20 minutes.

Calories: 485KCAL | carbohydrate: 34g | protein: 25g | Fatty: 28g

*Nutrition is estimated value based on information provided by third-party nutrition calculator

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