Chicken and Dumplings

chicken and dumplings
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 pounds chicken drumsticks (about 12), rinsed and patted dry
  • Salt and pepper
  • 2/3 pound baking potatoes, peeled
  • 2 tablespoons butter
  • 2 cups finely chopped yellow onion (about 2 medium onions)
  • 6 cups (48 ounces) chicken broth
  • 1 large egg
  • 1/2 cup plus 2 tablespoons flour, plus more for kneading
  • Chopped fresh parsley, for garnish


Preheat the oven to 425 degrees . Place the chicken on a rimmed baking sheet and season with salt and pepper. Roast until the juices run clear, about 45 minutes. Let cool and then shred; discard the skin and bones.

Meanwhile, place the potatoes in a medium saucepan with enough cold water to cover by 1 inch. Bring to a boil, then simmer until, about 45 minutes. Drain.

In a large pot, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 8 minutes. Pour in the broth and bring to a gentle simmer.

Meanwhile, mash the potatoes with 1 teaspoon salt until almost smooth. Mix in the egg, then the flour, until combined.

On a lightly floured surface, roll one-third of the dough into a 3/4-inch thick log. Pinch off inch-long pieces and roll to form small disks. Repeat with the remaining dough.

Add the dumplings to the broth. Once they float, cook for 3 to 4 minutes more. Stir in the reserved chicken and season with salt and pepper. Top with the parsley.