Classic Chicken with Dumplings and Pan Gravy
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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1151.1 kcal |
| Protein | 66.4 g |
| Fat | 79.8 g |
| Carbohydrates | 33.1 g |
| Fiber | 1.8 g |
| Sugar | 3.8 g |
Published on Jul 20, 2024 by Luminița