Chicken and Dumplings with Broccolini

Chicken and Dumplings

with Broccolini

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From the Test Kitchen

Chicken and dumplings is a classic favorite with Southern grandmas. This simple version uses a homey, comforting broth that's enriched with the easiest dumplings you ever made (just three ingredients!). The end result: an irresistible representation of classic Southern and Midwestern cooking. Eating it alongside some wholesome, green veggies would make any grandma proud!

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken and Dumplings with Broccolini
Title
  • 1 Small Onion
  • 1 Medium Carrot
  • 1 stalk Celery
  • 4 cloves Garlic
  • 1 bunch Broccolini
  • 1 bunch Thyme
  • 1 bunch Parsley
  • 4 Boneless, Skinless Chicken Thighs
  • 1⅛ cups Self-Rising Flour
  • 1 cup Chicken Broth
  • 1 cup Milk
  • 1 Lemon
Prepare your ingredients:
1 Prepare your ingredients:
Peel and chop the onion and carrot. Chop the celery into bite-sized chunks. Smash and peel the garlic, then roughly chop it. Roughly chop the broccolini into large pieces. Remove the thyme leaves from the woody stems, then roughly chop the parsley. Cut the chicken thighs into 1-inch chunks and season with salt and pepper. Be sure to wash your hands and cutting board after handling the chicken. Set everything aside.
Cook your Chicken:
2 Cook your Chicken:
In a medium bowl, toss the chicken pieces with 2 tablespoons of the flour, reserving the rest for the dumplings. Drizzle enough olive oil to coat the bottom of a medium pot. Heat oil on high or until shimmering but not smoking. Add the chicken and cook about 5 to 6 minutes or until golden brown, stirring occasionally.
3.	Add your vegetables:
3 3. Add your vegetables:
Add the onion, carrot, celery, and half of the garlic; season with salt and pepper. Cook for about 3 to 4 minutes, or until the vegetables start to soften. Then, add the chicken broth, half of the milk, the thyme, and 1 cup of water; bring to a simmer. Reduce the heat to medium, medium-low and add most of the chopped parsley.
Make the dumplings:
4 Make the dumplings:
In a medium bowl, combine most of the flour and a pinch of salt. (Reserve some flour for dusting a work surface.) Slowly stir in the remaining milk just until a dough is formed. On a floured work surface, flatten the dough with your fingers until it’s about ½-inch- thick. Cut the dough into strips, then into bite-sized dumplings. Add the dumplings to the pot. Allow the chicken and dumpling mixture to simmer, uncovered, for about 10 minutes, or until thickened.
Cook your broccolini:
5 Cook your broccolini:
While the dumplings cook, in a medium skillet, heat some olive oil on high until shimmering but not smoking. Add the remaining garlic and cook for about 30 seconds, or until fragrant. Add the broccolini and season with salt and pepper to taste. Cook 3 to 5 minutes, or until bright green and tender but still crisp. Remove the skillet from the heat and squeeze the juice of half a lemon over the broccolini.
Plate your dishes:
6 Plate your dishes:
Divide the chicken and dumplings between two shallow bowls and serve the broccolini on the side with the other lemon half. Garnish with the remaining parsley and dig in!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Peel and chop the onion and carrot. Chop the celery into bite-sized chunks. Smash and peel the garlic, then roughly chop it. Roughly chop the broccolini into large pieces. Remove the thyme leaves from the woody stems, then roughly chop the parsley. Cut the chicken thighs into 1-inch chunks and season with salt and pepper. Be sure to wash your hands and cutting board after handling the chicken. Set everything aside.
2 Cook your Chicken:
In a medium bowl, toss the chicken pieces with 2 tablespoons of the flour, reserving the rest for the dumplings. Drizzle enough olive oil to coat the bottom of a medium pot. Heat oil on high or until shimmering but not smoking. Add the chicken and cook about 5 to 6 minutes or until golden brown, stirring occasionally.
Cook your Chicken:
3.	Add your vegetables:
3 3. Add your vegetables:
Add the onion, carrot, celery, and half of the garlic; season with salt and pepper. Cook for about 3 to 4 minutes, or until the vegetables start to soften. Then, add the chicken broth, half of the milk, the thyme, and 1 cup of water; bring to a simmer. Reduce the heat to medium, medium-low and add most of the chopped parsley.
4 Make the dumplings:
In a medium bowl, combine most of the flour and a pinch of salt. (Reserve some flour for dusting a work surface.) Slowly stir in the remaining milk just until a dough is formed. On a floured work surface, flatten the dough with your fingers until it’s about ½-inch- thick. Cut the dough into strips, then into bite-sized dumplings. Add the dumplings to the pot. Allow the chicken and dumpling mixture to simmer, uncovered, for about 10 minutes, or until thickened.
Make the dumplings:
Cook your broccolini:
5 Cook your broccolini:
While the dumplings cook, in a medium skillet, heat some olive oil on high until shimmering but not smoking. Add the remaining garlic and cook for about 30 seconds, or until fragrant. Add the broccolini and season with salt and pepper to taste. Cook 3 to 5 minutes, or until bright green and tender but still crisp. Remove the skillet from the heat and squeeze the juice of half a lemon over the broccolini.
6 Plate your dishes:
Divide the chicken and dumplings between two shallow bowls and serve the broccolini on the side with the other lemon half. Garnish with the remaining parsley and dig in!
Plate your dishes:
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