Classic Chicken with Dumplings and Pan Gravy
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
-
- Begin by seasoning the chicken pieces generously with seasoning salt and pepper.
- Preheat the oven to 200°F to keep the chicken warm.
- 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.
- 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.
- 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.
- For the dumplings, sift together the flour, cornmeal, baking powder, baking soda, salt, and pepper in a bowl.
- Incorporate the cold butter into the dry ingredients using your hands or a pastry blender until the mixture resembles coarse meal.
- Stir in the finely chopped green onion and parsley.
- Add the buttermilk and stir just until the dough is moistened. Be careful not to overmix.
- Skim any excess fat from the skillet.
- Add 2 and 3/4 cups of chicken broth and bring it to a boil.
- 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.
- Season the gravy with salt and pepper to taste.
- Drop 8 heaping tablespoons of dumpling dough into the simmering gravy, leaving about 2 inches of space to allow for expansion.
- Reduce the heat, cover the skillet, and gently simmer the dumplings for about 12-15 minutes, or until the tops are dry.
- Remove the platter of chicken from the oven.
- Serve the chicken, delicious pan gravy, and fluffy dumplings as desired.
Jul 20, 2024