1. Prepare and sear the chicken. Season the chicken pieces generously with salt and pepper. Toss them with almond flour until lightly coated. Heat 1 tablespoon of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until they are golden all over — about 3–5 minutes per side. Transfer the cooked chicken to a plate and set aside. :contentReference[oaicite:2]{index=2}
2. Build the sauce base. Reduce the heat to medium and add the remaining olive oil and the butter to the same pot. Once melted, add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables soften and begin to release their aromas — roughly 5–7 minutes. Add the minced garlic and cook another minute. Sprinkle in the dried thyme and bay leaves to infuse the vegetables. :contentReference[oaicite:3]{index=3}
3. Simmer the broth. Pour the chicken broth into the pot and stir, scraping up any browned bits from the bottom. Return the seared chicken to the pot. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer for about 10–15 minutes. This allows the flavors to meld and ensures the chicken is cooked through. :contentReference[oaicite:4]{index=4}
4. Make the dumpling batter. In a clean bowl, whisk together almond flour, baking powder, and salt. In a separate bowl, beat the eggs and mix with the buttermilk. Pour the wet ingredients into the dry and stir until a soft, thick batter forms. Season with a bit of pepper. :contentReference[oaicite:5]{index=5}
5. Drop and cook the dumplings. Using a spoon, drop rounded tablespoons of the dumpling batter directly onto the simmering broth, spacing them evenly. Do not stir once added — the dumplings need steam to puff properly. Cover the pot with a tight-fitting lid, reduce the heat to low, and allow the dumplings to cook for about 12–15 minutes. They should expand and become fluffy. :contentReference[oaicite:6]{index=6}
6. Finish and serve. When the dumplings are cooked, stir in the thawed peas and pour the heavy cream into the pot. Warm gently to combine, adjusting seasoning with salt and pepper as needed. Remove bay leaves before serving. :contentReference[oaicite:7]{index=7}
Serving and Storage:
This hearty chicken and dumplings dish is best served hot, ladled into bowls with plenty of sauce and dumplings. Pair it with crusty bread or a green salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop to preserve dumpling texture; avoid boiling again, which can make dumplings dense. If freezing, cool completely first and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. :contentReference[oaicite:8]{index=8}
Tips:
- Coating the chicken in almond flour helps it brown nicely and creates better flavor in the sauce. :contentReference[oaicite:9]{index=9}
- Don’t lift the lid while dumplings are cooking — steam is essential for them to puff properly. :contentReference[oaicite:10]{index=10}
- Add vegetables like peas near the end of cooking so they remain bright and tender. :contentReference[oaicite:11]{index=11}
- If the broth tastes too mild, add an extra bay leaf or a pinch more dried thyme to deepen flavor. :contentReference[oaicite:12]{index=12}
Conclusion:
Old-Fashioned Chicken and Dumplings is the ultimate cozy meal — creamy broth, succulent chicken, and airy dumplings all come together to nurture body and soul. This recipe takes classic techniques and adapts them with wholesome ingredients like almond flour and buttermilk dumplings for a comforting yet elevated experience. Whether served on a chilly evening or for a family supper, it’s the kind of recipe that brings warmth and satisfaction to the table. :contentReference[oaicite:13]{index=13}
FAQ:
Can I make this gluten-free?
Yes — almond flour is already gluten-free. Just be sure your baking powder is certified gluten-free as well.
Can I use bone-in chicken?
Yes — bone-in chicken thighs can add extra flavor to the broth; adjust cooking time accordingly so meat is fully cooked.
How do I thicken the broth?
Stirring in a slurry of cornstarch and cold water toward the end of simmering can thicken the sauce if you prefer a richer texture.
Can I prepare this ahead?
You can assemble ingredients and make the broth ahead of time, then add dumplings just before serving for freshest texture.
What sides go well with this dish?
Simple steamed greens, biscuits, or roasted root vegetables complement this dish beautifully.