Chicken and Buttermilk-Chive Dumplings

Indulge in Cozy Comfort with a Hearty Classic

Prepare to embark on a culinary journey filled with warmth and satisfaction as we delve into the realm of Chicken and Buttermilk-Chive Dumplings. This quintessential comfort food dish is a celebration of rich flavors, tender chicken, and pillowy dumplings, all bathed in a savory sauce that will leave you craving more. With every spoonful, you’ll be transported to a place of culinary bliss, where the worries of the world melt away, and all that matters is the comforting embrace of a home-cooked meal. So, let’s dive into the recipe and discover how to create this beloved classic in your own kitchen!

Ingredients:

Chicken and Stock:

• 1 (3 to 3 1/2 pound) whole chicken
• 2 bay leaves
• 6 sprigs of thyme
• 4 to 5 black peppercorns
• 1 head garlic, split through the equator
• 2 tablespoons salt

Buttermilk-Chive Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup chopped chives
• 3/4 to 1 cup buttermilk

Sauce:

• 2 tablespoons butter
• 2 tablespoons oil
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 1 cup frozen peas
• 1 cup frozen pearl onions
• 1/4 cup heavy cream
• Freshly ground black pepper (garnish)
• Chives, chopped (garnish)

Instructions:

1. Prepare the Chicken and Stock:
   • In a large pot, place the whole chicken, bay leaves, thyme sprigs, black peppercorns, split garlic head, and salt.
   • Cover the chicken with water, ensuring it is fully submerged.
   • Bring the pot to a gentle simmer over medium heat and cook the chicken for about 1 to 1 1/2 hours, or until the meat is tender and falling off the bones.
   • Once cooked, remove the chicken from the pot and set it aside to cool. Strain the stock and reserve it for later use.
2. Make the Buttermilk-Chive Dumplings:
   • In a mixing bowl, combine the all-purpose flour, baking powder, salt, eggs, and chopped chives.
   • Gradually add the buttermilk, mixing until a thick, sticky dough forms.
   • Drop spoonfuls of the dough into the simmering chicken stock, cover, and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.
3. Prepare the Sauce:
   • In a separate large pot, melt the butter with the oil over medium heat.
   • Add the diced carrots, celery, minced garlic, and bay leaves. Cook until the vegetables are tender, about 5-7 minutes.
   • Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to make a roux.
   • Slowly pour in the reserved chicken stock, stirring constantly to prevent lumps from forming.
   • Add the frozen peas and pearl onions to the pot and simmer for 10-15 minutes, or until the sauce has thickened slightly.
4. Finish and Serve:
   • Remove the cooked chicken from the bones and shred the meat into bite-sized pieces.
   • Add the shredded chicken to the pot of sauce along with the heavy cream, stirring to combine.
   • Season the sauce with freshly ground black pepper to taste.
5. Garnish and Enjoy:
   • Ladle the chicken and sauce into bowls and top each serving with a generous spoonful of buttermilk-chive dumplings.
   • Garnish with freshly chopped chives and a sprinkle of black pepper.
   • Serve hot and enjoy the comforting goodness of Chicken and Buttermilk-Chive Dumplings!

Cook’s Notes and Variations:

• Herbaceous Twist: Experiment with different herbs in the dumplings, such as parsley, dill, or basil, for added flavor.
• Vegetarian Option: Replace the chicken with vegetable broth and add extra vegetables like mushrooms or bell peppers for a vegetarian version of this dish.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Frequently Asked Questions (FAQs):

Q: Can I use boneless chicken for this recipe? A: While bone-in chicken adds flavor to the stock, you can use boneless chicken if preferred. Adjust the cooking time accordingly as boneless chicken cooks faster.

Q: Can I make the dumplings ahead of time? A: Yes, you can prepare the dumpling dough in advance and store it covered in the refrigerator until ready to use. Drop spoonfuls into simmering stock as directed when ready to cook.

Q: Can I freeze leftovers? A: Yes, both the chicken and dumplings and the sauce can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I make this dish keto-friendly or low-carb? A: Yes, you can make a keto or low-carb version by replacing the all-purpose flour with almond flour or a low-carb baking mix for the dumplings, and using heavy cream instead of flour for thickening the sauce.

Keto and Low-Carb Versions:

For Keto Version:

• Substitute almond flour or a low-carb baking mix for the all-purpose flour in the dumplings.
• Use heavy cream instead of flour for thickening the sauce.
• Omit the pearl onions or use them sparingly to reduce carb count.

For Low-Carb Version:

• Use almond flour or a low-carb baking mix for the dumplings.
• Replace the pearl onions with low-carb vegetables such as green beans or bell peppers.
• Serve the dish over cauliflower rice instead of traditional rice for a lower-carb option.

In conclusion, Chicken and Buttermilk-Chive Dumplings are the epitome of comfort food, bringing warmth and satisfaction to every bowl. With tender chicken, fluffy dumplings, and a savory sauce brimming with vegetables, this dish is a true crowd-pleaser that’s perfect for any occasion. Whether you’re craving a cozy meal on a chilly evening or looking to impress guests with a hearty dinner, this recipe is sure to hit the spot. So, gather your ingredients, roll up your sleeves, and get ready to indulge in the comforting goodness of Chicken and Buttermilk-Chive Dumplings!