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In the realm of comfort food, few dishes can compete with the heartwarming embrace of Hearty Rustic Chicken and Dumplings. This dish is not just a meal; it is a celebration of home, family, and tradition, often evoking memories of cozy evenings spent gathered around the dinner table. With its tender chicken, hearty vegetables, and fluffy dumplings simmered to perfection, this recipe is the epitome of rustic comfort.

Rustic Chicken and Dumplings Supper

Discover the joy of cooking with Hearty Rustic Chicken and Dumplings, the perfect comfort food to warm your home. This delightful recipe combines tender chicken, fresh vegetables, and fluffy dumplings, creating a dish steeped in tradition and nostalgia. Experience the rich flavors and aromas that evoke cherished family moments. Follow our step-by-step guide to craft your own version of this classic meal, ideal for cozy nights and gatherings. Enjoy the warmth it brings to every table!
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Ingredients
  

For the Chicken Stew:

1 tablespoon olive oil

1 tablespoon unsalted butter

1 whole chicken (3-4 lbs), cut into pieces

Salt and black pepper, to taste

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

4 cloves garlic, minced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1 cup frozen peas

1 cup corn (fresh or frozen)

Fresh parsley, chopped for garnish

For the Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon dried thyme

1 cup milk

1/4 cup unsalted butter, melted

1 large egg

Instructions
 

Brown the Chicken: In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat. Season the chicken pieces with salt and pepper. When the oil is hot, add the chicken in batches, skin-side down, and brown for about 5-7 minutes per side. Remove and set aside.

    Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes, until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Build the Stew: Return the browned chicken to the pot. Pour in the chicken broth and add the thyme, rosemary, and bay leaves. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 30 minutes, or until the chicken is cooked through.

        Add Peas and Corn: Remove the chicken pieces, let them cool slightly, then pull the meat off the bones (discard skin and bones). Return the chicken to the pot along with the frozen peas and corn. Stir gently to combine.

          Make the Dumplings: In a mixing bowl, whisk together the flour, baking powder, salt, and thyme. In a separate bowl, mix the milk, melted butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

            Dumpling Cooking Time: Drop spoonfuls of the dumpling batter onto the simmering stew (about 1 tablespoon per dumpling), leaving space between each. Cover the pot tightly and let the dumplings cook for 15-20 minutes without lifting the lid.

              Serve: Carefully uncover the pot after 20 minutes. The dumplings should be fluffy and cooked through. Serve the chicken and dumplings hot, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 6 servings