Super Simple Chicken and Dumplings

I’ve posted a recipe for Chicken and Dumplings four years ago.  It’s a good recipe, but has a lot of ingredients. It’s great for a Sunday afternoon, but here’s one you can make any week night. It takes time to simmer, but there are plenty of evening “chores” you can do while it cooks. I got hungry so I had a snack while I puttered.

Fresh Pineapple and Blackberries with Tanjir on it. Yum!

About an hour and half later, you have a hearty, bone warming dinner.

Here’s How to Do it:

In a medium to large dutch oven, heat the 3 Tablespoons olive oil. Add the chicken thighs

and brown on both sides.

Add the onion, garlic and lemon pepper and then enough water to cover and bring to a boil. Once it’s hot, add in about 1 teaspoon of salt.

Turn down heat and simmer for 10-15 minutes, or until the chicken is starting to cook.

While it’s simmering, mix up the dumpling dough.

Mixed all the dry ingredients, including the chives, using the remaining salt,

with a wire whisk.

Whisk the remaining oil and milk together and slowly stir into the dry ingredients. You should have a soft, sticky dough. Let it rest for at least 10 minutes.

Stir in the mushroom soup and bring to a boil.

Drop the dough by spoonfuls into the liquid until all the dough is used. We like big dumplings so I use a big spoon.

It doesn’t matter if they fall on top of each other. The short time the first one is in the hot gravy it will cook enough to keep the next one from sticking to it.

Cover the pot and simmer for about 20 to 30 minutes.

Remove the lid and simmer for another 15 or 20 minutes.

Serve the chicken next to some dumplings and smother them both with the gravy.

© Copyright 2020 The Lazy Gastronome

5 from 3 votes

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Simple Chicken and Dumplings

An easy recipes that you can make any night of the week.

Course: dinner, Main Course, main dish, supper

Cuisine: American

Keyword: chicken, comfort food, dumplings, gravy

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 chicken thighs (bone in - skin on)
• 5 Tablespoons olive oil
• 1/2 medium onion, sliced thin
• 2 large cloves garlic, crushed
• 2 teaspoons lemon pepper
• 1-3/4 teaspoon fine sea salt
• 1 10-1/4 oz can cream of mushroom soup with roasted garlic (you can use regular cream of mushroom as well)
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoons chives, finely minced
• 1 cup milk

Instructions

1. In a medium to large dutch oven, heat the 3 Tablespoons olive oil. Add the chicken thighs and brown on both sides. 

2. In a medium to large dutch oven, heat the 3 Tablespoons olive oil. Add the chicken thighs and brown on both sides. 

3. Add the onion, garlic and lemon pepper. Add enough water to cover and bring to a boil. Add in about 1 teaspoon of salt. 

4. Turn down heat and simmer for 10-15 minutes, or until the chicken is starting to cook. .

5. While it's simmering, mix up the dumpling dough. 

6. Mixed all the dry ingredients, using the remaining salt and the chives,  with a wire whisk. 

7. Whisk the remaining oil and milk together and slowly stir into the dry ingredients. You should have a soft, sticky dough. Let it rest for at least 10 minutes.

8. Stir in the mushroom soup and bring to a boil. Drop the dough by spoonfuls into the liquid until all the dough is used. We like big dumplings so I use a big spoon.

9. It doesn't matter if they fall on top of each other. The short time the first one is in the hot gravy it will cook enough to keep the next one from sticking to it. 

10. Cover the pot and simmer for about 20 to 30 minutes. 

11. Remove the lid and simmer for another 15 or 20 minutes. 

12. Serve the chicken next to some dumplings and smother them both with the gravy.

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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