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