Have you ever made chicken and dumplings? No — or yes — join us in making this comforting classic now in Applestone in the Kitchen. It’s best with bone-in chicken thighs, but whatever bone-in chicken you have will work. These ingredients are basic and should be what you have on hand at home. If not, omit or substitute. This should make enough for 4 with some leftovers, but who could blame you if you finish it all in one socially-isolated sitting? As always, we’re here for any and all of your cooking questions. If you have a recipe you’d like us to explain, and especially  questions about cooking meat, or ingredient substitution quandaries, reach out. We’d be thrilled to answer. Keep washing your hands!

Chicken and Dumplings

Cooking Time: 1 hour 30 minutes

Yield: 4 servings


For the Chicken:
4 bone-in chicken, preferably thighs, but bone-in breasts or legs are good substitutes
1 yellow onion, roughly chopped
2 celery stalks, roughly chopped
4 carrots, roughly chopped or 1 ½ cups baby carrots
2 quarts stock — chicken, vegetable, or beef
½ cup cider vinegar
3 cloves garlic, thinly sliced
2 teaspoons dried oregano
2 teaspoons dried thyme
2 tablespoons cooking oil
1 teaspoon ground fennel (optional if you have none available)
Salt and pepper, preferably cracked, to taste

For the Dumplings:
2 cups all purpose flour
4 teaspoons baking powder
2 teaspoons pepper, preferably cracked
1 tablespoon salt
1 teaspoon dried thyme
¾ cup milk
4 tablespoons melted butter


1. Salt chicken all over, set aside on a plate. Meanwhile, in a large pot over medium-low heat, heat 2 tablespoons cooking oil. Cook chicken skin side down for 5 to 6 minutes, until skin browns. Turn chicken over and move to one side of the pot.

2. Add carrots, celery, and onion to the pot. Stir until well coated, then let cook about 4 to 5 minutes until onions are translucent. Add sliced garlic, stir until well coated, cook about 3 minutes until garlic is fragrant.

3. Next, stir in dried herbs and ground fennel. Add cider vinegar and bring to a boil, then add stock and bring to a boil. Reduce heat to a simmer, cover, and cook 45 minutes to an hour, until chicken is fork tender.

4. Meanwhile, make the dumplings. Combine all dry ingredients in a large mixing bowl. Make a well in the center of the bowl, and add milk and melted butter to the well. Using a fork, stir dry ingredients into the wet until a dough forms. Knead dough with hands until a smooth ball forms, about 4 to 5 minutes. Cover (with plastic wrap or just in a bowl with a plate tightly over it) and let rest about 15 minutes.

5. When the chicken is done, drop spoonfuls of dough into the simmering broth. Cook dumplings in broth for 15 minutes.

6. Serve 1 piece chicken and one dumpling in a bowl with a few ladles of broth and veggies.


Cool completely, then store in the fridge in a sealed container for up to a week. Take dumplings out of the broth and the broth can be frozen for later use.