Chicken and Buttermilk Dumplings

Chicken and Buttermilk Dumplings made from scratch is a hearty, comforting, stick-to-your-ribs, soul-satisfying meal made with a rich and creamy chicken stew topped with tender herb-seasoned dumplings.

Chicken and Buttermilk Dumplings made from scratch is a hearty, comforting, stick-to-your-ribs, soul-satisfying meal made with a rich and creamy stew topped with tender herb-seasoned dumplings.

I know that some people might find it strange that I made chicken and dumplings in the summertime.  I'm not a seasonal cook, though.  I don't care if it's spring, summer, winter or fall...if I'm craving it, I'm eating it.

That, and I'm pregnant.  Pregnancy cravings are not seasonally prejudiced.  Chicken and dumplings is what I wanted, so chicken and dumplings is what I made!

I always love making a recipe from "scratch", like this one.  It makes me feel so accomplished.  I'm not opposed to shortcuts, though.  Don't get me wrong.  It's just when I do something like make my own dumplings as opposed to popping a can of biscuits, I feel like a craftier cook.  And I like feeling like a crafty cook.

The ingredients list on this one may seem daunting to some, but half of it is just seasonings, so don't be scared off!  This Chicken and Dumplings is comforting, hearty, stick-to-your-ribs good.  If that's the kind of meal you're after, make this meal!  It's down home delicious!!

Chicken and Buttermilk Dumplings

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  • ½ cup flour
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp chopped fresh thyme or ⅓ tsp dried thyme
  • 1 tsp chopped fresh sage or ⅓ tsp dried sage
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces (I used breasts)
  • 2 tbsp oil, split (I used canola)
  • 2 large carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cups frozen pearl onions, defrosted (I thawed mine under running water in a colander in the sink)
  • 4 cups chicken broth (I always use low sodium)
  • ½ cup heavy cream
  • 1 cup frozen peas

  • 1½ cups flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1¼ cups buttermilk

  1. Start with the stew:  In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, thyme and sage.  Add the chicken and mix until all of the pieces are coated.
  2. In a large soup pot or extra large high-sided skillet, warm 1 tbsp of the oil over medium heat.  With a slotted spoon, remove the chicken from the flour mixture shaking off the excess flour (reserve leftover flour) and add the chicken to the hot oil.  Cook the chicken for about 10 minutes, stirring frequently.Remove the chicken to a plate.
  3. Add the other tbsp of oil to the pot.  Add the carrots, celery and onions and saute for 6 minutes.  Sprinkle the vegetables with the remaining flour mixture that you coated the chicken with.  Cook for 2 minutes, stirring.
  4. Pour in the broth, stirring constantly and bring to a boil.  Reduce heat to low and simmer for 10 minutes, stirring occasionally.  Return the chicken to the pot, add the heavy cream, and simmer for 5 more minutes.
  5. Make the dumplings:  In a large bowl, combine the flour, baking soda, salt and thyme.  Stir in the buttermilk just until a sticky dough forms.
  6. Back to the stew!  Stir the peas in to the chicken mixture.  Drop tablespoons of the dough into the stew.  Cover and simmer for about 15 minutes.  The dumplings will help to thicken the stew to perfection!  Serve right away.

    • Source: Adapted from a recipe found in All You magazine.
    • This will make enough to feed at least 8 people.  If you are like me and are only serving a few, freeze the remaining stew and dumplings in an oven safe dish.  When you're ready to eat the leftovers, thaw in the fridge for 24 hours then bake (loosely covered) in a 350° oven for 1-1½ hours.

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