Chicken and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Chicken and Dumplings
Description
The recipe starts by sautéing diced onion, carrots, celery, and garlic in butter until softened and fragrant, then incorporating poultry seasoning and lightly browning flour to thicken the stew. Shredded rotisserie chicken, chicken stock, and white wine are added and simmered to meld flavors and develop a hearty broth.
Heavy cream is stirred in to add richness, and seasoning is adjusted with salt and pepper. Dumplings are prepared by grating cold butter into self-rising flour and mixing with buttermilk to form a soft dough. The dumplings are gently stirred into the simmering stew and cooked covered until tender.
Finally, green peas and fresh parsley are added to provide brightness and color. The dish is served immediately while warm, showcasing tender vegetables, creamy broth, juicy chicken, and soft dumplings that absorb the flavorful liquid.
Ingredients
- ¼ cup butter unsalted
- 1 onion diced, medium sweet
- 2 carrot peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 ¼ teaspoons poultry seasoning
- ¼ cup all-purpose flour
- 4 cups rotisserie chicken coarsely shredded
- 6 cups chicken stock
- ½ cup white wine dry
- ½ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup green peas thawed, frozen
- 2 tablespoons parsley chopped fresh leaves
for the dumplings
- 3 tablespoons butter cold, unsalted
- 1 ½ cups self-rising flour
- ¾ cup buttermilk
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and poultry seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
- Stir in peas and parsley until heated through, about 1-2 minutes.
- Serve immediately.
for the dumplings
- Grate butter using the large holes of a box grater. Stir into the flour.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.
User Reviews
Overall Rating
5
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