Stovetop Chicken and Dumplings
Recipe from Food & Wine

Baking these easy dumplings right on top of the simmering stew makes them extra fluffy.


Fredrika Stjarne

by 2  people


add your rating
add a comment
Servings: 4
Prep Time: 50 mins
Total Time: 50 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   tablespoons 
    unsalted butter
  • see savings
    On Sale
    1   
    medium shallot, finely chopped
  • see savings
    On Sale
    1/4  cup 
    finely diced carrot
  • see savings
    On Sale
    1/4  cup 
    finely diced celery
  • see savings
    On Sale
     
    Salt and freshly ground pepper
  • see savings
    On Sale
    1   cup 
    plus 2 tablespoons all-purpose flour
  • see savings
    On Sale
    3/4  cup 
    dry white wine
  • see savings
    On Sale
    1 1/4  cups 
    low-sodium chicken broth
  • see savings
    On Sale
    3   cups 
    shredded rotisserie chicken
  • see savings
    On Sale
    2   tablespoons 
    chopped flat-leaf parsley leaves
  • see savings
    On Sale
    1   tablespoon 
    baking powder
  • see savings
    On Sale
    1   tablespoon 
    finely chopped chives
  • see savings
    On Sale
    1   cup 
    buttermilk
  • see savings
    On Sale
    1   
    large egg, beaten

Directions
1.
In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
2.
Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to moderately high and sprinkle 2 tablespoons of the flour over the mixture. Cook, stirring, until the flour begins to brown, about 3 minutes. Stir in the wine and bring to a boil. Add the chicken broth about 1/2 cup at a time, allowing the sauce to return to a boil and thicken between additions. Once all the broth has been added, stir in the chicken and season with salt and pepper. Keep the stew warm over moderately low heat.
3.
In a medium bowl, mix the remaining 1 cup of flour with the baking powder, chives, and 1/2 teaspoon of salt. Gently stir in the buttermilk and egg until the mixture is evenly moistened. Drop generous tablespoons of batter over the chicken stew. Cover the casserole and cook over moderately low heat until the dumplings are puffed and cooked through, about 12 minutes. Garnish with the parsley and serve immediately.
Add Your Review
 Articles
Pear Dumplings: The Most Exquisite Personal Pie
... and easy recipe for Country-Style Pear Dumplings. These make a wonderful plated dessert for any occasion... mixture. When I was shopping for ingredients to make this dumpling, I considered buying dried cranberries... that they recommended serving with the dumpling. Greek yogurt is the one item that I make sure to have in my fridge... read more...
Easy Chicken Recipes: Herbed Chicken, Orzo, and Zucchini
...What we can't believe is how much we love easy chicken recipes. This one -- for Herbed Chicken... with Orzo and Zucchini -- also sounds healthy. Sounds fast. And it is very easy. Boneless, skinless chicken...'re all set for an easy chicken recipe that you'll want to make again and again. Don't forget to put... read more...
Southwestern Skillet: Easy Chicken Recipes
...When it comes to easy chicken recipes, this Southwest Chicken Skillet dish is just what you been... of chopping. So does bottled salsa. And boneless, skinless chicken breastsare always a cinch when you want a.... According to the recipe, easy chicken recipes, we know of, the tortillas and shredded Colby jack cheese... read more...
how tos

shop our favorite products