Chicken and Herbed Dumplings

Pat Fucile


I originally got this recipe from a magazine. I have also made it using boneless chicken breasts. Once I even made it using chicken strips for a potluck. I did the browning portion the night before and then did the rest in the crock pot at work.

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15 Min
1 Hr


5 lb chicken cut into pieces
1 1/2 c
all purpose flour
2 Tbsp
vegetable oil
2 c
baby carrots
4 stalk(s)
celery cut into 2 inch pieces
2 c
chicken broth
1/2 c
white wine
1/2 tsp
1/2 tsp
2 tsp
baking powder
1 tsp
1/3 c
whole milk
egg, lightly beaten
2 tsp
chopped fresh rosemary

How to Make Chicken and Herbed Dumplings


  • 1Lightly season chicken with salt and pepper, then coat using 1/2 cup of the flour. In a Dutch Oven, brown the chicken in the oil for 6 minutes. Remove the chicken and discard all but 1 tablespoon of the drippings. Return the chicken to the pot along with any juices. Add the carrots and the celery.
  • 2In a bowl, combine the chicken broth, onion soup mix, thyme, marjoram and white wine. Pour the mixture over the chicken.
  • 3Bake the chicken in the over at 375 degrees for one hour or until a thermometer inserted in the meat registers at 180 degrees.
  • 4In a bowl, combine the baking powder, salt, and remaining flour. In a separate bowl, combine the milk, eggs and rosemary; then stir into the flour mixture. During the last 12 minutes, drop spoonfuls of the flour mixture onto the chicken. Cook until a toothpick inserted into the dough comes out clean.

Printable Recipe Card

About Chicken and Herbed Dumplings

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American