Main Dish

Grandma's Chicken and Dumplings

Chateau Diana

6195 Dry Creek Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Teri Manning
  • YIELD: Serves 6
  • PAIRS WELL WITH: 2012 707 Chardonnay

This hearty recipe of chicken and dumplings is comfort food at its best! Our grandmothers and mothers have passed down variations of this favorite family recipe, and now we're sharing it with you. We often serve this for Sunday family dinners. Enjoy this soothing dish on a cold winter evening; it will fill your tummy and warm your soul.


  • 1/2 cup all-purpose flour
  • 1 pound chicken thighs
  • 2 pounds chicken breasts
  • 2 tablespoons unsalted butter
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh flat-leaf parsley, plus more for garnish (optional)
Put the flour in a shallow bowl and dredge the chicken pieces until coated.

In a large stockpot over medium-high heat, melt the butter. Add the chicken and brown on both sides.

Add the carrots, celery, onion, garlic, stock, water, salt, pepper, rosemary, thyme, sage and parsley to the pot. Cover and bring just to a boil. Reduce the heat to low and simmer until the chicken is tender and starting to fall off the bone, about 1 hour. 

Transfer the chicken to a cutting board. When cool enough to handle, use 2 forks to shred the chicken from the bones, discarding the skin and bones. Return the chicken to the pot and bring to a simmer, then prepare the dumpling batter. 


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted
In a bowl, stir together the flour, baking powder, salt and pepper. Stir in the milk and melted butter to make a moist, stiff batter.  

Slightly increase the heat under the pot to a gentle boil. Drop the batter by tablespoonfuls into the pot, or roll into ping pong-size balls and drop into the pot. Simmer, uncovered, for 10 minutes, then cover the pot and simmer for 10 minutes more. 

Remove the lid and let the chicken and dumplings rest for 10 minutes before serving. Serve in large soup bowls and garnish with chopped parsley.

Chateau Diana

6195 Dry Creek Road
Healdsburg, CA 95448