Ingredients Meat & Poultry Chicken Chicken Thighs Mushroom-and-Dill Chicken and Dumplings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 40 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Serves Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner. Ingredients 2 pounds bone-in, skin-on chicken thighs (4 to 5) Kosher salt and freshly ground pepper 1 stick (8 tablespoons) cold unsalted butter 10 ounces button or cremini mushrooms, quartered (3 cups) 1 onion, diced (1 ½ cups) 3 carrots, diced (1 ¼ cups) 1 stalk celery, diced (½ cup) 8 ounces white potato, peeled if desired and cut into ½-inch dice (1 ½ cups) 1 ¼ teaspoons dried marjoram 1 ⅔ cups plus ¼ cup unbleached all-purpose flour 1 cup partially defrosted frozen peas 6 tablespoons chopped fresh dill, plus more for serving 2 teaspoons baking powder ¾ cup whole milk Lemon wedges, for serving Directions Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water). Melt 4 tablespoons butter in a large pot over medium-high heat. Saute mushrooms until beginning to brown, about 5 minutes. Add onion, carrots, celery, potato, and marjoram. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons dill. Season with salt and pepper. Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons dill, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped dill and lemon wedges. Variations Our recipe works with precooked, shredded rotisserie or roast chicken, too: Start with step 2, enlisting premade or store-bought broth (such as Swanson Natural Goodness 33-Percent Less Sodium), and swap the raw chicken for an equal amount of cooked.For a seasonal shortcut, lean on Thanksgiving leftovers -- stock and roasted turkey are made for this homey dish. Rate it Print