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Chicken and Dumplings {with white wine}

Chicken and Dumplings {with white wine}

One of my favorite comfort foods from my childhood just got a whole lot better! My mom gave her Chicken and Dumplings recipe a makeover with this Chicken and Dumplings {with white wine} recipe. 
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings 10 people
Calories 652kcal
Author Nicole Crocker


For the Stew

  • 7 Pounds Boneless skinless chicken breasts ,bone in can be used as well just make sure skin is removed
  • 2 Tablespoons Canola or vegetable oil
  • 2 Small onions ,diced
  • 2 Cloves Garlic ,minced
  • 1 1/2 Cups Dry white wine
  • 12 Cups Chicken stock
  • 1 teaspoon Dried thyme leaves
  • 2 Bay leaves
  • 10 Grinds of black pepper grinder
  • Small pinch of cayenne pepper
  • 4 Medium carrots ,peeled and cut into 1/2 inch rounds
  • 1 Large parsnip ,peeled and diced
  • 1 ,10 ounce package Frozen peas ,defrosted
  • Salt to taste
  • 3 Tablespoons Beurre manie mixture for thickening ,3 Tablespoons softened butter mixed with 3 Tablespoons flour and place in refrigerator to chill.

For the Dumplings

  • 2 Cups All-purpose flour
  • 4 teaspoon Baking powder
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Snipped fresh chives ,optional
  • 1 teaspoon Chopped fresh flat-leaf parsley leaves ,optional
  • 1 Cup Milk


  • Rinse chicken breast under cold water, removing any excess fat. Cut each breast in half. Pat chicken dry with a paper towel.
  • In a large Dutch oven or large, wide flameproof casserole heat oil over medium-high heat. When it just begins to smoke, add chicken pieces to fit into the pot without touching and saute until well browned on each side. Using tongs, transfer the chicken to a platter and set aside while you saute the remaining pieces.
  • When all the chicken pieces have been removed from the pot, add the onions and garlic and reduce the heat to medium low. Saute, stirring occasionally, until the onions are softened but not browned, about 5 minutes.
  • Return the chicken to the pot along with any accumulated juices, and add the wine. Increase heat to medium high and bring to a boil. Cook, uncovered, until the wine is reduced by half, about 5 minutes, then add the chicken stock, thyme, bay leaves and black pepper, and cayenne. Bring to a boil, then reduce the heat to low and cook at barely a simmer, partially covered, until the chicken is almost done, about 1 hour, uncovering occasionally to skim any foam.
  • Add the carrots and parsnip and continue simmering until chicken and vegetables are tender, about 15 minutes.
  • Meanwhile, prepare the batter for the dumplings. Combine the flour, baking powder, salt, chives and parsley in a medium-size bowl and whisk thoroughly to mix. Pour in the milk and stir to make a thick batter. Set aside.
  • Using a slotted spoon, gently transfer the chicken to a bowl or platter and set aside. Remove and discard the bay leaves. Taste the broth and add salt as necessary. Add the chilled beurre manie in walnut sized pieces and whisk until it is completely incorporated and the liquid is somewhat thickened. ( I like to shred chicken a bit at this point.) Return the chicken to the pot and bring to a simmer.
  • Drop the dumpling batter by tablespoonfuls directly onto the simmering stew. You should have approximately sixteen dumplings. The dumplings will expand quite a bit, so don't crowd them too much; leave about an inch between each. Cover tightly and simmer over low heat for exactly 15 minutes. DON'T BE TEMPTED TO PEEK! After 15 minutes the dumplings will be perfect.
  • Stir in your defrosted peas. Remove from heat and serve.


Calories: 652kcal | Carbohydrates: 38g | Protein: 79g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 1162mg | Potassium: 1868mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4220IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 3mg