Dutch Oven Chicken and Dumplings

Discover Dutch Oven Chicken and Dumplings. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 tablespoon olive oil ↔ Replace
• 2 pounds boneless, skinless chicken breasts (OR chicken thighs) ↔ Replace
• salt & pepper (to taste) ↔ Replace
• 4 tablespoons butter ↔ Replace
• 1 small yellow onion (diced) ↔ Replace
• 2 medium carrots (peeled and diced) ↔ Replace
• 2 ribs celery (diced) ↔ Replace
• 3 cloves garlic (minced) ↔ Replace
• ¼ cup all-purpose flour ↔ Replace
• 4 cups low-sodium chicken broth (more if sauce gets too thick; plus a little chicken bouillon if you want extra flavor!) ↔ Replace
• 1½ cups half and half ↔ Replace
• 1 teaspoon Worcestershire sauce ↔ Replace
• 1 teaspoon Dijon mustard ↔ Replace
• ¾ cup frozen peas ↔ Replace
• 1 teaspoon onion powder ↔ Replace
• ½ teaspoon EACH dried thyme, dried parsley ↔ Replace
• ¼ teaspoon EACH dried rosemary, ground sage ↔ Replace
• salt and black pepper (to taste) ↔ Replace
• 2 cups all-purpose flour ↔ Replace
• 1 tablespoon baking powder ↔ Replace
• ¼ teaspoon garlic powder ↔ Replace
• ¼ teaspoon onion powder ↔ Replace
• ¾ teaspoon salt ↔ Replace
• 1 teaspoon sugar ↔ Replace
• ⅔ cup cold sour cream ↔ Replace
• ⅓ cup cold milk ↔ Replace
• 3 tablespoons butter (melted) ↔ Replace
• 1 (16.3-oz) can refrigerated biscuit dough ↔ Replace
• chopped parsley (to serve) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.