Recipe By: @thatsavagekitchen

🍲 Fun Fact: Chicken and dumplings trace back to European peasant cooking, where simple dough stretched meals, evolving into a beloved Southern comfort dish rooted in resourceful, hearty traditions.

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For the Chicken
2 Lbs (6) boneless Chicken Thighs
1 Tsp Olive Oil
1 1/2 Tsp Onion Powder
1 1/2 Tsp Garlic Powder
1 Tsp Oregano Leaves
1/2 Tsp Ground Sage
1/2 Tsp Red Chili Flakes (Optional)
1 Tsp Coarse Black Pepper
1/2 Tsp Coarse Salt (TT)
1/2 Tsp Paprika

For the Soup Base
5 Cloves Crushed Garlic
4 Stalks (1 1/2 Cup) Celery, Cubed
3 Small (1 1/2 Cup) Carrots, Cubed
1 (2 Cup) Whole Yellow Onion
6 Cups Chicken Broth
1 Cup Heavy cream
12 oz Frozen peas (Optional)
Pinch Salt
1 tsp Onion Powder
1 tsp Garlic Powder
2 Bay Leaves
1/4 Cup Sherry Cooking Wine
3 Sprigs Thyme (Optional)
1 Sprig Sage (Optional)
1 Sprigs Rosemary(Optional)
5 Tbsp Unsalted Butter
6 Tbsp Flour

For the Dumplings
2 cups all-purpose flour
1 Tbsp + 1 Tsp baking powder
1/4 Tsp Baking Soda
Pinch Black Pepper
1/4 Tsp Sage
Pinch salt
1/2 Tsp Onion Powder
1 Cup whole milk
4 Tbsp Unsalted butter,melted

🔥 1️⃣ Season + Sear the Chicken
Toss chicken thighs with olive oil, onion powder, garlic powder, oregano, sage, chili flakes (optional), black pepper, salt, and paprika.
Sear in a hot pot until golden on both sides.
👉 Don’t cook through—just build that crust.

🧄 2️⃣ Build the Flavor Base
Remove chicken. In the same pot, drop in butter.
Add garlic, celery, carrots, and onion. Sweat until soft and fragrant.

👉 Fond on the bottom = flavor gold. Don’t waste it.

🍷 3️⃣ Deglaze + Layer
Splash in sherry cooking wine. Scrape everything up.
Add flour and stir—cook 1–2 minutes to form a light roux.

🥣 4️⃣ Build the Broth
Slowly pour in chicken broth while whisking.

Add:
Onion powder + garlic powder
Bay leaves
Thyme, sage, rosemary (optional but chef-approved)

Bring to a simmer until slightly thickened.

🍗 5️⃣ Finish the Chicken
Add seared chicken back in. Simmer until fully cooked and tender.
Pull it out, shred it, return to the pot.

🥛 6️⃣ Cream It Out
Stir in heavy cream + peas (optional).
Season with a pinch of salt.
👉 Now we’re in that rich, velvety zone.

🧑‍🍳 7️⃣ Build the Dough
Mix:
Flour, baking powder, baking soda
Black pepper, sage, salt, onion powder

Stir in milk + melted butter.
👉 Soft, scoopable dough—don’t overwork it.

☁️ 8️⃣ Drop + Steam
Spoon dumplings right onto the simmering surface.
Cover with a lid.

Cook 15–20 minutes on low—no peeking.
👉 Steam makes them fluffy, not dense.

🌿 9️⃣ Final Touch
Pull bay leaves + herb stems.
Taste and adjust seasoning.

This is deep comfort engineering—seared chicken, layered aromatics, roux-thickened broth, and dumplings that puff like clouds.
Built properly, this eats like a Sunday… on a Wednesday.

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