Mustard Chicken and Carrot Pot with Parsley Dumplings

A Little Meat or Fish

4 servings, each with 2 small parsley dumplings and one-quarter of the chicken-carrot pot · Active 25 min · Total 1 hr 5 min

A small pack of chicken thigh is spread through a carrot-rich mustard gravy, then topped with eight parsley dumplings. The chicken and vegetables begin cooking before the dough is mixed. A covered simmer cooks the dumplings without heating the oven. Each portion includes two dumplings and a share of all the gravy, not just a few pieces of chicken.

Jump to ingredients

Chicken and carrots in mustard gravy under parsley drop dumplings.

Cut for a gentle simmer

Cut the boneless thigh into similar bite-size pieces so the chicken finishes evenly. Large carrots should be sliced into half-moons rather than left in thick rounds. Browning the chicken briefly is a flavor step, not proof that it is safe to eat; it continues cooking in the gravy and must reach 165°F/74°C. The modest spoonful of mustard seasons the whole liquid. Ordinary prepared mustard works, so there is no need to buy a particular premium jar for this pot.

Make eight small dumplings

Small dumplings give every bowl a useful portion without a large undercooked center. Rub the butter into flour and baking powder, stir in parsley and milk and stop mixing as soon as the dough comes together. Spoon eight mounds onto the gently simmering filling, leaving gaps. Cover the pan and resist lifting the lid repeatedly. After the stated time, cut into a middle dumpling: it should be fluffy and set all the way through. Check the dumpling and chicken temperatures, then share the gravy evenly. A wide pan helps the mounds cook in one layer instead of stacking against each other.

Ingredients

  • 12 oz boneless skinless chicken thighs (350 g), cut into 1-inch/2.5 cm pieces
  • 1 tablespoon neutral oil (15 ml)
  • 1 medium onion (150 g), finely diced
  • 4 medium carrots (400 g), cut into thin half-moons
  • 2 tablespoons all-purpose flour (16 g), for the gravy
  • 2 1/2 cups chicken stock (600 ml)
  • 1 tablespoon prepared mustard (15 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon black pepper (0.5 g)
  • 1 1/4 cups all-purpose flour (150 g), for the dumplings
  • 1 1/2 teaspoons baking powder (6 g)
  • 2 tablespoons cold butter (28 g), diced
  • 2 tablespoons finely chopped parsley (8 g)
  • 1/2 cup milk (120 ml)

Set out

Wide deep lidded skillet or casserole, about 3 quarts/3 liters, Mixing bowl, Food thermometer, Separate raw-chicken board

Allergens

Milk, Wheat. Check labels and substitutions.

Make it

  1. Heat oil in the wide pan over medium-high heat. Brown chicken for 4–5 minutes, turning. Add onion and carrots, lower to medium and cook for 6 minutes. Wash hands and clean raw-chicken surfaces.
  2. Stir in the 16 g gravy flour for 1 minute. Gradually add stock, then mustard, two-thirds of the salt and pepper. Bring to a gentle simmer, cover and cook for 10 minutes.
  3. Meanwhile mix the 150 g dumpling flour, baking powder and remaining salt. Rub in butter, then stir in parsley and milk just until a soft dough forms.
  4. Drop 8 similar mounds onto the simmering chicken mixture, leaving a little room. Cover and simmer gently for 18–22 minutes without repeatedly lifting the lid.
  5. Check that chicken pieces reach 165°F/74°C and a middle dumpling is set through its center and reaches 165°F/74°C. Cook covered a little longer if needed. Serve two dumplings and one-quarter of the chicken, carrots and gravy per portion.

Keep the full meal in the portion

Divide the carrots, gravy and dumplings as well as the chicken. That creates four complete servings from the measured ingredients instead of reserving most of the filling for the first bowls.

Ingredient labels

Mustard is present; stock may contain celery or soy.

A useful detail

The dumplings need a gentle simmer and a closed lid. A hard boil can break them apart and reduce the gravy too far; add a small splash of water if the pan becomes dry before they finish.

Another way

  • Use boneless skinless chicken breast at the same weight if that is already available; check 165°F/74°C and avoid prolonged cooking after it is done.
  • Replace parsley with 1 teaspoon dried mixed herbs in the dumpling flour.

Keep it well

Cool leftovers in shallow portions within 2 hours, or 1 hour above 90°F/32°C. Refrigerate covered at 40°F/4°C or below for up to 3 days. Reheat gently, covered, until the chicken, gravy and dumpling centers reach 165°F/74°C. Dumplings soften during storage.

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