Chicken With Dumplings and Pan Gravy

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.

Ingredients Nutrition

Directions

  1. Season the chicken pieces with seasoning salt and pepper.
  2. Heat oven to 200° (to keep the chicken warm).
  3. Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
  4. Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
  5. Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
  6. To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
  7. Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
  8. Stir in green onion and parsley.
  9. Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
  10. Skim any fat from the skillet.
  11. Add in 2-3/4 cups stock; bring to a boil.
  12. In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
  13. Season with salt and pepper.
  14. Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
  15. Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
  16. Remove the platter of chicken from the oven.
  17. Serve the chicken, gravy and dumplings as desired.

Reviews

(2)
Most Helpful

This dish has one of the BEST FLAVORS I have ever tasted. It is different from other Chicken and Dumplings recipes. I did not have any wine in the house, so I substituted chicken stock. Try to use the chicken stock that comes in a carton rather than the canned broth in all recipes that call for it - it makes a real difference as the stock's flavor is so much more intense. It is more convenient, too since it is easier to refrigerate. I have made this substitution since watching Rachael Ray use this in her recipes! Kittencal, thanks for sharing this; I will make this again and again. I don't know if in the future I will use the wine or not, since I don't see how the flavor could get any better (LOL)! My taste buds are going crazy now just thinking about it.

TheSimpleLife December 03, 2006

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