Description
This Creamy Chicken and Buttermilk Dumplings recipe features tender, golden-browned chicken simmered in a rich, herb-infused cream sauce topped with fluffy buttermilk dumplings. The hearty stew combines sautéed aromatic vegetables with fresh rosemary and thyme, making a comforting and satisfying meal perfect for any occasion.
Ingredients
Chicken and Stew
- 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, divided
- 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
Dumplings
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
Instructions
- Season and Brown Chicken: Season the chicken thighs evenly with coarse sea salt and black pepper. Heat a large pot over medium-high heat, then add the olive oil and 2 tablespoons of butter. Once sizzling, place the chicken in the pot and cook until deeply golden brown and fully cooked through, about 5 to 6 minutes per side. Remove the chicken and transfer it to a bowl to cool, then shred it using a fork or a mixer paddle attachment.
- Sauté Vegetables and Herbs: Lower the heat to medium and add the remaining 2 tablespoons of butter to the pot. Add the diced onion, sliced carrots, celery, minced garlic, fresh rosemary, and thyme. Season with an additional pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Prepare Dumpling Dough: While the vegetables cook, whisk together 2 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt in a large mixing bowl. In a separate bowl, combine the lightly beaten eggs with the buttermilk. Stir the wet ingredients into the dry flour mixture until just combined. Set the dough aside for a few minutes to rest.
- Make the Sauce and Simmer: Stir 1/4 cup flour into the sautéed vegetables and cook for about 5 minutes, continuing to stir until the flour coats the vegetables and turns a light golden color. Gradually pour in the chicken stock in 1-cup increments, stirring constantly to prevent lumps and to allow the sauce to thicken. Add the shredded chicken back to the pot and increase the heat slightly. Bring the mixture to a simmer and cook for about 10 minutes, letting it thicken well. Stir in the heavy cream and mix until fully combined.
- Add and Cook Dumplings: Drop large spoonfuls of the prepared dumpling dough evenly across the surface of the simmering stew. Cover the pot and allow the dumplings to cook for 10 to 15 minutes while bubbling gently. After 10 minutes, carefully turn the dumplings over using a spatula or spoon to ensure even cooking. The dumplings should be fluffy and cooked through when done.
- Garnish and Serve: Sprinkle freshly chopped parsley over the entire pot of creamy chicken and dumplings. Serve immediately for a comforting and hearty meal. This dish reheats well—simply add a bit of stock or milk when warming leftovers to maintain creaminess.
Notes
- You can shred the chicken easily by tossing it in a mixer with a paddle attachment.
- The recipe is dumpling-heavy, perfect if you love thick, fluffy dumplings.
- When reheating leftovers, add extra stock or milk to keep the stew creamy.
- Fresh herbs (rosemary and thyme) can be substituted with dried, but fresh will give better flavors.
- For thicker stew, cook the flour-vegetable mixture a bit longer before adding stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
