This is a delicious and creamy Chicken and Dumplings recipe – perfect for a cold night. If you don’t have time to make your own stock you can simply use canned chicken stock and add 2-3 cups of shredded chicken meat. Try this recipe after Thanksgiving with leftover turkey and stock (if you made it)!
- Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and foam as it cooks.
- When done remove the chicken to a cutting board. Strain and reserve the stock and shred the meat into pieces.
- Make the dumplings: In a large bowl, sift the dry ingredients together.
- In a small bowl, using a whisk, lightly beat the eggs, chives, parsley and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.
- To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and sauté until the vegetables are soft, about 5 minutes.
- Stir in the flour to make a roux. Continue to stir and cook for 2 minutes.
- Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Add frozen peas and pearl onions.
- Let sauce simmer until it is thick enough to coat the back of a wooden spoon, about 15 minutes.
- Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer.
- Remove and discard the bay leaves.
- Using 2 spoons carefully drop heaping tablespoonful's of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded.
- Let the dumplings poach for about 10 minutes until they are firm and puffy Turn the dumplings over and let poach another 5 minutes.
- Season with freshly cracked black pepper.
- Garnish with chopped chives and parsley before serving.