Southern Style Chicken and Dumplings has a soothing flavor with a delightful texture of stewed chicken, and delicious homemade dumplings in thickened broth that will capture any Southern Soul the way Scarlett O’Hara would have liked to have captured the dashing Rhett in the famous black and white movie “Gone With the Wind.”
Dumplings are one of those items that have made their way in many cultures around the world. You can historically find them in such cultural backgrounds such as the British, Irish, Italian, German, Hungarian, Norwegian cultures –other places include Austria, Slovakia, Poland, Ukraine, Russia, Middle-Eastern areas and Egypt.
Dumplings simply consist of dough made from flour, potatoes or even bread either cooked alone or wrapped around a filling such as meat, fish, vegetables, or sweet fillings. Dumplings are usually cooked by boiling, steaming, simmering, frying, or even baking.They may either be sweet or savoury in taste. Dumplings may be eaten in a wide variety of ways such as by themselves, in soups, stews, or with gravy.
While some dumplings resemble solid water boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling. Our Southern Style Dumplings simply contain Flour, baking soda, buttermilk, and salt and pepper.
Southern Style Chicken and Dumplings
- olive oil
- 3 large chicken breasts
- kosher salt, to taste
- fresh ground pepper, to taste
- 5 cups chicken stock
- 1 large onion, chopped
- 3 medium carrots, sliced
- 3 celery ribs diced
- 1 cup organic frozen peas
- 2 garlic cloves, minced
- 1 and 1/2 teaspoons kosher salt
- 1/4 teaspoon coarse black pepper
- 1 and 1/2 cups half-and-half cream
- 3 tablespoons of fresh chopped parsley
- 2 and 1/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- pinch of black pepper
- 2 eggs
- 2/3 of a cup buttermilk
- In a large dutch oven place a small amount of olive oil and heat on the burner set to medium heat, season both sides of chicken breasts with kosher salt and ground pepper, place in dutch oven cook 5 minutes and flip cook another 6-7 minute, remove from pan and place on a plate.
- In the same Dutch Oven place 5 cups of chicken stock, bring to a good simmer.
- To prepare the dumplings place all dry ingredients together in a large bowl. In another bowl, lightly whisk the eggs and buttermilk together; pour the liquid in the dry ingredients and gently blend together. Mix just slightly until the dough binds together, the consistency should be a thick batter.
- Meanwhile, Once the chicken has slightly cooled cut in large chunks and place in the Dutch oven with simmer chicken stock add onions, sliced carrots, diced celery ribs, organic frozen peas, minced garlic, kosher salt,coarse black pepper keep at a low simmer.
- Drop dumpling batter by tablespoonfuls on simmering the mixture. Cover and simmer about 15 – 20 minutes or until a toothpick inserted in a dumpling comes out clean.
- Reduce heat and temper in half-and-half cream, adding very slowly and stirring constantly.
- Add the fresh chopped parsley and turn off heat, cover and let sit about 5-6 minutes before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.