Chicken & Buttermilk Dumplings
There are few things as comforting as a pot of homemade chicken and dumplings. This one is full of shredded chicken and fresh vegetables along with a creamy and flavorful broth. Buttermilk gives a delicious tangy flavor to soft and tender dumplings that cook right on top of this stew.
Ingredients
- 2 small (about ¾ pound total) boneless and skinless chicken breasts
- Salt and pepper
- 2 tablespoons Crystal unsalted butter
- 1 small yellow onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 tablespoons all-purpose flour
- 2½ cups low-sodium chicken broth
- 1½ cups Crystal whole milk
- 6 chives, sliced
Buttermilk Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup buttermilk
Products used
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Whole Milk
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Unsalted Butter
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Buttermilk
Directions
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Step 1
Place the chicken in a saucepan and cover the chicken by 2 inches with cold water. Add ¼ teaspoon each salt and pepper. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until chicken is opaque throughout, about 20 minutes. Drain and, when cool enough to handle, shred the chicken and set aside.
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Step 2
Add the butter to a heavy-bottomed saucepan and set over medium-high heat. Once the butter is melted, add the onion, carrots and celery and season generously with salt and pepper. Sauté, stirring often, until the vegetables soften, about 8 minutes.
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Step 3
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes. Stir in the broth and milk, using a wooden spoon to scrape any browned bits off the bottom of the pan. Cook until the broth begins to thicken, about 4 minutes. Stir in the chicken, reduce the heat to medium-low and let simmer for 10 minutes.
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Step 4
While the stew is simmering, make the dumplings. In a mixing bowl, whisk together the flour, baking powder, baking soda and ¼ teaspoon salt. In a separate small bowl, whisk together the egg and the buttermilk. Pour the wet ingredients over the dry and then use a fork to combine, stirring until a dough is formed. You can use your hands at the end to pull the dough together but be careful not to overwork the dough.
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Step 5
Keeping the stew at a simmer over medium-low heat, use your hands to break off golf ball-sized pieces of dough and scatter them over the stew, leaving about an inch between dumplings. Cover the pan and steam for 12 minutes, without removing the lid.
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Step 6
Garnish with the chives. Spoon into bowls while hot and enjoy.
