Creamy Chicken and Buttermilk Dumplings.
Um, hi. I officially am obsessed with this meal.
Real life: I made a batch weeks ago and ate the entire thing, save for one serving, by myself.
I made it again, just so I could share it with you, and this time… I ate the entire thing myself. ENTIRE THING. No, not in one sitting. But for dinners and lunches for days in a row because I love it so much and it’s delicious reheated and I just
So this meal looks like a total MESS. That’s the beauty in it – however, it’s not super photogenic so you just gotta trust me.
Here’s the other thing. It makes me a gigantic hypocrite. I already have a recipe for chicken and dumplings – made in the crockpot – but man. I won’t even touch that one after this. I almost want to delete it off the site. I know it is ideal for those long working days, but this recipe can be made in under an hour and, dare I say it, thirty freaking minutes!
Seriously. Once you make this once or twice, you will be able to get it together in thirty minutes. I swear.
This recipe? It is bigtime dumpling heavy. Just the way I like it. Sort of like fruit crisps and crumbles and cobblers? Or things with granola-like toppings?
Yeah. I always eat that entire part.
Anyhoo. This bowl has some serious dumpling going on. The dumpling to stew ratio may be exactly even. Orrrr… slightly leaning to the dumpling side?
If you’re not in to that, 1. I don’t know how we are friends but 2. the solution is simple – cut the dumpling recipe in half. Easy peasy. (is there a worse phrase than easy peasy? no.)
Now. Please indulge me and make this meal ten times in the next month. We can be dumpling twins! I’ll be all over it. It’s currently my breakfast. WINNING.
Creamy Chicken and Buttermilk Dumplings
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 sweet onion, diced
- 1/2 cup sliced carrots
- 1/3 cup sliced celery
- 4 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken stock
- 1/3 cup heavy cream
- 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!
have a bite of feelings.