Welcome to a comforting classic with a zesty twist! This Herbed Chicken & Dumplings with Lemon Zest is the perfect dish for cozy evenings, combining hearty flavors with a refreshing citrus note. It's simple to make, yet sophisticated enough to impress anyone at your table.
Boneless chicken thighs are the star here, providing a rich and meaty base that holds up beautifully in a stew. The olive oil helps to sear the chicken, adding a layer of flavor. Onion and garlic bring depth and aroma, making the kitchen smell irresistible. The combination of chicken broth and water forms a flavorful, yet light, base for our stew. Carrots and celery add sweetness and texture, balancing the savory notes. Fresh parsley and dill introduce an herbaceous freshness, while lemon zest adds a subtle zing that brightens the whole dish. The dumplings, made with all-purpose flour, baking powder, salt, black pepper, whole milk, and unsalted butter, are soft and fluffy, absorbing all the delicious flavors of the broth.
This dish is delightful served with a side of crusty bread, perfect for soaking up the delicious broth. A simple green salad with a lemon vinaigrette pairs well, keeping the meal light yet satisfying. A glass of chilled white wine, like a Sauvignon Blanc, complements the citrus notes beautifully.
Start by heating olive oil in a large pot over medium heat. Add the chicken thighs and let them cook until lightly browned on both sides, about 4-5 minutes per side. This initial browning is crucial for building depth of flavor. Once browned, remove the chicken and set it aside momentarily.
In the same pot, toss in your diced onion and minced garlic. Sauté these until they become translucent and fragrant, perhaps 3-4 minutes. Now, pour in the chicken broth and water, and bring everything to a gentle simmer.
Reintroduce the browned chicken to the pot. Add the carrots, celery, parsley, dill, and a good sprinkle of lemon zest. Let this mixture simmer for about 30 minutes, allowing the flavors to meld and the chicken to cook through.
Meanwhile, prepare the dumpling batter. In a bowl, combine all-purpose flour, baking powder, salt, and black pepper. Stir in the whole milk and melted unsalted butter until everything is just combined. Avoid overmixing to keep the dumplings light and tender.
Drop spoonfuls of the dumpling batter directly into the simmering stew. Cover the pot and allow the dumplings to cook for 15-20 minutes. They should be puffed up and cooked through, absorbing the savory broth around them.
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