Name: Classic Chicken with Dumplings and Pan Gravy
Yield: 4 servings
Ingredients: 1 whole chicken, cut into pieces; Seasoning salt; Pepper; 0.25 cup oil (more if needed); 1 small onion, finely chopped; 0.5 cup dry white wine; 0.75 cup flour; 0.25 cup cornmeal; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon salt; Black pepper (optional); 2 tablespoons cold butter, cut into small pieces; 3 3 4 tablespoons green onions, chopped finely; 1 tablespoon dried parsley flakes or 2 tablespoons chopped fresh parsley; 0.666666666666667 cup buttermilk; 3 cups chicken broth; 0.25 cup whipping cream (unwhipped); 2 3 tablespoons 2 3 tablespoons flour; Black pepper

Ready in: 1h 45 mins

Serves: 4 servings

Ingredients: 20

A classic dish featuring tender chicken pieces, fluffy dumplings, and a delicious pan gravy. Perfect for a comforting meal any day of the week.

Ingredients

1	whole chicken, cut into pieces
•	seasoning salt
•	pepper
¹⁄₄	cup oil (more if needed)
1	small onion, finely chopped
¹⁄₂	cup dry white wine
³⁄₄	cup flour
¹⁄₄	cup cornmeal
1	teaspoon baking powder
¹⁄₄	teaspoon baking soda
¹⁄₄	teaspoon salt
•	black pepper (optional)
2	tablespoons cold butter, cut into small pieces
3	3-4 tablespoons green onions, chopped finely
1	tablespoon dried parsley flakes or 2 tablespoons chopped fresh parsley
²⁄₃	cup buttermilk
3	cups chicken broth
¹⁄₄	cup whipping cream (unwhipped)
2 - 3	tablespoons 2-3 tablespoons flour
•	black pepper

Instructions

1.	Begin by seasoning the chicken pieces generously with seasoning salt and pepper.
2.	Preheat the oven to 200°F to keep the chicken warm.
3.	In a large skillet over medium heat, heat the oil and carefully brown the chicken pieces on both sides until golden brown, approximately 7 minutes per side.
4.	Arrange the chicken pieces skin-side up in the skillet. Add the finely chopped onion and dry white wine. Bring to a boil, then reduce heat and let it simmer for about 20 minutes until the chicken is perfectly cooked through.
5.	Transfer the chicken to an oven-proof platter or dish, and place it in the preheated oven at 200°F to keep warm. Do not discard the flavorful pan juices; leave them in the skillet.
6.	For the dumplings, sift together the flour, cornmeal, baking powder, baking soda, salt, and pepper in a bowl.
7.	Incorporate the cold butter into the dry ingredients using your hands or a pastry blender until the mixture resembles coarse meal.
8.	Stir in the finely chopped green onion and parsley.
9.	Add the buttermilk and stir just until the dough is moistened. Be careful not to overmix.
10.	Skim any excess fat from the skillet.
11.	Add 2 and 3/4 cups of chicken broth and bring it to a boil.
12.	In a small bowl, whisk together the whipping cream, flour, and the remaining 1/4 cup of chicken broth until smooth. Gradually whisk this mixture into the boiling stock in the skillet.
13.	Season the gravy with salt and pepper to taste.
14.	Drop 8 heaping tablespoons of dumpling dough into the simmering gravy, leaving about 2 inches of space to allow for expansion.
15.	Reduce the heat, cover the skillet, and gently simmer the dumplings for about 12-15 minutes, or until the tops are dry.
16.	Remove the platter of chicken from the oven.
17.	Serve the chicken, delicious pan gravy, and fluffy dumplings as desired.