Creamy Chicken and Buttermilk Dumplings
User Reviews
5
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Total Time
45 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Creamy Chicken and Buttermilk Dumplings
Description
This recipe starts by seasoning and browning boneless skinless chicken thighs, then shredding them for easy incorporation. Sautéed onions, carrots, celery, garlic, rosemary, and thyme are cooked in butter, then thickened with flour. Chicken stock and heavy cream enrich the sauce, creating a creamy stew base.
The dumplings combine flour, baking powder, salt, eggs, and buttermilk, mixed until just combined and rested. Dollops of this dough are gently dropped into the simmering stew and cooked until fluffy and cooked through. The final dish balances savory chicken, fresh herbs, and the soft texture of dumplings in a rich, creamy broth.
The dish is suitable for a hearty meal, offering a comforting texture and balanced flavors. It can be prepared ahead by shredding the chicken in a stand mixer. Adjust seasoning as needed during cooking for depth.
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 teaspoon sea salt coarse
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter unsalted
- 1 onion diced, sweet
- 1/2 cup carrot sliced
- 1/3 cup celery sliced
- 4 garlic minced, cloves
- 1/2 teaspoon rosemary chopped, fresh
- 1/2 teaspoon thyme chopped fresh
- 1/4 cup all-purpose flour
- 6 cups chicken stock low-sodium
- 1/3 cup heavy cream
- dumpling:
dumpling
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 egg lightly beaten, large
- 1 cup buttermilk
Instructions
- Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!
- Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
- While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the chicken back into the pot. Increase the heat a bit and bring the mixture to a simmer, then cook while it bubbles for about 10 minutes. You want it to thicken up well! Stream in the heavy cream and stir well. Drop large spoonfuls of dough all around the top of the pot. I don’t worry about crowding the pot and cover the entire top of the “soup” mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over.
- Top the entire pot with fresh chopped parsley. This is a very dumpling heavy recipe, which I adore. Serve immediately! I love how this reheats – just add a bit of stock or milk when reheating!
Notes
- Use a stand mixer with paddle attachment to quickly shred cooked chicken.
- Do not overmix dumpling dough to keep dumplings tender and light.
- Monitor dumplings as they cook; they are done when puffed and no longer doughy inside.
- Season broth gradually to balance flavors before adding dumplings.
User Reviews
Overall Rating
5
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