It is possible to use chicken thighs when cooking chicken and dumplings. A recipe for chicken and dumplings created by Emeril Lagasse calls for 4 chicken thighs as the chicken component.
In the Emeril recipe, the chicken thighs seasoned with salt and pepper before being cooking in a cast iron Dutch oven filled with hot oil. Once golden brown, other ingredients are added to the Dutch oven including carrots, celery and onion. The chicken is removed from the mixture of ingredients once completely cooked in order to cool the meat. Finally, the chicken meat is separated from the bone and skin to create the chicken needed for this chicken and dumpling recipe.