Stovetop Chicken and Dumplings
Recipe from Food & Wine

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


Stovetop Chicken and Dumplings
Fredrika Stjarne

by 2  people


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Servings: 4
Prep Time: 50 mins
Total Time: 50 mins
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Ingredients
  • 2   tablespoons 
    unsalted butter
  • 1   
    medium shallot, finely chopped
  • 1/4  cup 
    finely diced carrot
  • 1/4  cup 
    finely diced celery
  •  
    Salt and freshly ground pepper
  • 1   cup 
    plus 2 tablespoons all-purpose flour
  • 3/4  cup 
    dry white wine
  • 1 1/4  cups 
    low-sodium chicken broth
  • 3   cups 
    shredded rotisserie chicken
  • 2   tablespoons 
    chopped flat-leaf parsley leaves
  • 1   tablespoon 
    baking powder
  • 1   tablespoon 
    finely chopped chives
  • 1   cup 
    buttermilk
  • 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.
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