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.
- 1 whole chicken, cut into pieces
- seasoning salt
- 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 -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 flour
- black pepper
- Season the chicken pieces with seasoning salt and pepper.
- Heat oven to 200° (to keep the chicken warm).
- Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
- 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.
- 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).
- To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
- Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
- Stir in green onion and parsley.
- Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
- Skim any fat from the skillet.
- Add in 2-3/4 cups stock; bring to a boil.
- In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
- Season with salt and pepper.
- Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
- Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
- Remove the platter of chicken from the oven.
- Serve the chicken, gravy and dumplings as desired.
this is a good recipe.
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.