chicken & buttermilk-sage dumplings

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on TumblrPrint this page

This is old-fashioned, winter comfort food. I use spices in my chicken and dumplings that are probably different from what you’re use to, but trust me…the end result is delicious. I always cook my dumplings in a separate pot of boiling stock so I can freely stir my main pot of chicken soup and not risk it burning while waiting for the dumplings to cook all the way through.

~Melissa’s Chicken & Buttermilk-Sage Dumplings~

dumplingsoup

for the soup:

3 Tablespoons extra virgin olive oil

1 (3 lb. chicken cut into pieces)

1/2 cup flour seasoned with salt, pepper, and onion powder

1 large onion, peeled and coarsely chopped

4 large carrots, peeled and cut into thick slices on the diagonal

3 large stalks celery, cut into large chunks

1 clove garlic, minced

2 bay leaves

1 Tablespoon dried thyme

1 teaspoon nutmeg

1 teaspoon paprika

kosher salt and freshly ground black pepper to taste

4 cups chicken broth

1/2 cup white wine

Fresh or dried parsley for garnish

for the dumplings:

1 and 1/2 cups flour

2 teaspoons baking powder

1/2 cup coarsely ground cornmeal

1 Tablespoon sugar

2 teaspoons rubbed sage

1/4 teaspoon garlic powder

1 teaspoon kosher salt

1 cup buttermilk

3/4 cups heavy cream

preparation:

In a Dutch oven, with a tight fitting lid, heat the olive oil. Dredge completely thawed chicken pieces in seasoned flour. Brown them in the olive oil over medium heat for about 2 minutes per side. Remove to a plate or platter. Add onion to the pot and cook 2 minutes. Add carrot, celery, garlic, bay leaves, thyme,  nutmeg,  paprika,  salt and pepper. Cook for 1 minute more. Stir in the chicken broth and wine. Return chicken to the pot. Bring to boil. Reduce heat and simmer for 15 to 20 minutes or until chicken is completely cooked through. Cover and remove from direct heat.

Start a separate pot of chicken broth boiling. In a large bowl, combine all dumpling ingredients except for the buttermilk and cream. When dry ingredients are incorporated, add buttermilk and cream. Mix until just combined. Drop about 12 heaping Tablespoons of the dumpling mixture into the pot of boiling chicken broth. Reduce heat to simmer. Cover and cook about 6 minutes. Carefully flip the dumplings. Cover and cook about 6 minutes more.

to serve:

Scoop the dumplings, chicken and vegetables into bowls. Cover with broth. Garnish with parsley.

Enjoy!

~Melissa

Print Friendly

You may enjoy these related posts:

  6 comments for “chicken & buttermilk-sage dumplings

  1. Kimber Dunn
    December 20, 2010 at 11:22 am

    Super Yum as always!

  2. admin
    December 20, 2010 at 11:39 am

    This is one of my favorites. It’s what I requested to eat on my birthdays growing up…although I have changed the recipe a bit 🙂

  3. Chantelle
    December 21, 2010 at 8:43 pm

    You really need to stop making me so hungry all the time! These sound absolutely fantastic – the ingredients list seems so overwhelming at first glance, until you read the whole recipe and realize it’s really not too bad at all…I think even I could make these! 🙂

  4. admin
    December 21, 2010 at 9:19 pm

    It is way easier than it sounds…and way easier than making homemade chicken soup.

  5. susan
    January 18, 2014 at 10:55 am

    It says to cook the chicken in 4 cups chicken broth…that’s fine. but then it says to start a seperate pot of chicken broth….how much?

    • Melissa
      January 20, 2014 at 2:13 pm

      Just enough to float those dumplings on, Susan… I guess it would depend on the size of the saucepan you’re using… for a medium pan I’d say 4 cups (approx.) You may have to add a little broth/stock as the dumplings cook because it will probably boil down and evaporate a bit.

Leave a Reply

Your email address will not be published. Required fields are marked *