| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 35 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 large onion, minced
- 2 roughly chopped celery stalks, plus 2 stalks, diced
- 2 roughly chopped small carrots, plus 1, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 6 cups chicken stock or canned chicken broth, heated
- 2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
- 1 bay leaf
- Salt and freshly ground pepper
- 3 to 4 pound chicken, cut into 8 pieces and backbone removed
- 2 tablespoons cornstarch
- 1/2 cup heavy cream or half-and-half
- Fresh lemon juice
- Buttermilk dumplings, recipe follows
- Minced fresh chives or parsley, as a garnish
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons minced parsley or dill
- Freshly ground pepper
- 3 tablespoons cold unsalted butter, cut into bits
- 1/2 cup buttermilk, or more, if necessary
Instructions
- Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
- Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
- Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
- In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.;
- Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.
- Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
Reviews
Wonderful! I used my homemade stock reserved, in part, from Jamie Oliver’s awesome Chicken in Milk recipe (If making his recipe, follow the method used in his German video, here’s the link https://www.youtube.com/watch?v=MqioC0Z4BHs. Jamie’s recipe uses a generous amount lemon zest and fresh sage. I used pre cooked chicken breasts and replaced the rosemary with ground poultry seasoning (which has rosemary, but my spouse doesn’t and cannot know!). This recipe has been a huge hit! The dumplings are sublime. A great autumn or winter meal! Reciped shared with my three grown children.
It was delicious!!!
The dumplings were perfect, but I agree with some reviews about there being too much dumpling to soup. Just make more soup or make less dumpling batter. No biggie. The flavors are great. The rosemary and lemon are delicious, and add a bit of brightness to the creamy soup. I used both dill and parsley in the dumplings, and they were great. My boyfriend had 3 helpings of this!
The soup base was really good, but I think the times are off. By the time I was finished cooking, the veggies were being cooked for about an hour, and were overcooked. Would make the following changes in the future: reduced the total cooking time by 20-30 minutes; I would cook the chicken and veggies for about 15minutes (instead of the recommended 30minutes, then add the dumplings and continue to cook for 20minutes, and shred the chicken before serving. This will keep veggies with some bite. I would also either reduce the dumpling recipe by half or double the stock/water content, and make the dumplings were smaller. It seemed the dumplings overpowered the soup, and there was very little room towards the end even though I was using a big pot. I also added a bit of Goya seasoning, just a dash, to the dumplings so they had a little more flavor, and substituted two tablespoons of the total flour required for the dumplings for cornmeal, just to give it some texture.
Wow!!! The best soup or chicken and dumplings ever! I received a Le Creuset dutch oven for a gift, and this was the first thing I made. I did use rotisserie chiken wich saved alot of trouble, and used Bisquick dumplings recipe with buttermilk instead of milk. I can’t wait to serve this for a crowd. AWESOME.
WOW!!! What an awesome recipe…the best chicken and dumplings I have ever tasted!! Will definitely make again.
This is the best chicken and dumpling recipe I have ever made. I think the lemon juice adds a nice freshness. I also used chicken breasts. Definitely a keeper.
This is an awesome recipe. I also made it with breast and didn’t strain it. It was awesome!!!!! TRY IT!
This was my first attempt at anything like this, but it turned out great! My husband and children loved it. I also used boneless, skinless chicken breasts and would do this again, though I might also include boneless, skinless thighs. I also only chopped my veggies and added them all in the beginning and didn’t have to do any straining because there was no fat. The dumplings are awesome. I used parsley. This recipe is definitely a keeper!
I made this recipe using chicken breast and it was perfect!! I have already made it two times in two weeks!!! Super easy and very delicious…