The Dumpling distinction bares mentioning. Especially considering the Dumpling rivalry in my household. There's a couple different schools of thought when it comes to Chicken & Dumplings. You can take a thick and chewy approach or take a light and fluffy route. My husband is Team Chewy, but I'm Fluffy all the way!
Regardless of your Dumpling leanings, the Chicken should be saucy, creamy and chockfull of herbs and veggies. And always finish with a healthy crank of fresh, cracked black pepper.
For deeper, richer flavor, take extra care to make your chicken stock from scratch. Otherwise, just reach for your favorite store-bought brand if you're in a pinch for time!
A perfect bowl of fluffy, chickeny comfort food!
Chicken & Fluffy Dumplings
Ingredients
For the chicken
· 2 tbsp olive oil
· 2 large chicken breasts, bone-in
· 1 tbsp butter
· 3 carrots, peeled and chopped
· 2 celery stalks, diced
· 1 onion, diced
· 6 cloves garlic, minced
· ¾ tsp salt
· ½ tsp black pepper
· 2 tbsp flour
· ½ cup dry white wine
· 4 cups chicken stock, preferably homemade
· 2 sprigs fresh thyme
· 2 dried bay leaves
· ¼ cup half & half
· 1 cup frozen peas
· 2 tbsp fresh parsley, chopped
For the dumplings
· 2 eggs
· 1 cup buttermilk
· 2 cups flour
· 1 tbsp baking powder
· 1 tsp salt
· 1 tsp garlic powder
· ½ tsp dried parsley
For the chicken… heat the olive oil in the bottom of a large dutch oven over medium heat. Place the chicken breasts skin side down into the pan. Pan fry for about 3-4 minutes until the skin is golden brown. Give the chicken a gentle tug with tongs – if the chicken easily releases from the pan, it’s ready to flip. If not, allow the chicken to cook for another minute or so. Fry the other side of the chicken for another 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium low. Add the butter and allow to melt. Add the carrots, celery, onions and garlic. Sautee for 3-4 minutes until the onions are translucent. Season with salt and pepper.
Add the flour. Toss with the vegetables. Cook for 3 minutes or so until the flour begins to brown slightly. Add the white wine and stir. Allow the alcohol to evaporate. While stirring, gradually add the chicken stock. Bring the stock to a boil and then reduce the heat to low.
Return the chicken to the pot along with the thyme and bay leaves. Cover the pot and simmer on low for at least an hour.
For the dumplings… whisk together the eggs and buttermilk. Fold in the flour, baking powder, salt and spices. Stir until just combine. The batter will be very thick.
Remove the chicken from the pot. Remove the skin and discard. Using forks, pull the chicken meat off the bone. Shred the chicken into bite-sized pieces. Return the pulled chicken to the pot. Stir to combine.
Just before serving, add the half & half and frozen peas. Bring the pot to a simmer. Using a large ice cream scoop, dollop the dumpling mixture into pot. The batter should yield about 12 dumplings. Be sure to leave a bit of space between each dumpling as they will expand. Cover and simmer for 15 minutes. Carefully flip each dumpling and cook for another 5-7 minutes. The dumplings should be springy to the touch – not mushy.
Garnish with fresh parsley and more cracked black pepper.
Serves 4
Notes
For a more elegant bowl, dice the carrots. For a more rustic dish, slice the carrots into medallions.
Gluten Free Friendly!
Substitute the flour with Better Batter and whisk in an additional 1/3 cup of buttermilk to the dumplings.
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