Chicken and Dumplings


2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 diced carrots
1 diced onion
5 cloves garlic, minced
2 bay leaves
1 tablespoon chopped thyme
¼ cup flour
6 cups chicken stock
¼ cup heavy cream
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
1 whole roasted chicken, skin removed and meat pulled from bones
2 quarts chicken stock

For the dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
¾ to 1 cup buttermilk


1) Heat a Dutch oven over medium heat. Melt butter and heat oil, then add carrot, onion, and bay
leaves; and cook until vegetables have softened, about 5 minutes. Add garlic and thyme, and
cook for 1 minute. Stir in the flour to make a roux.
2) Combine to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly
pour in the chicken stock, 2 cups at a time, stirring well after each addition. Let sauce simmer
until it’s thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
3) While sauce is simmering, assemble the dumplings. In a large bowl, whisk together flour, baking
powder and salt. In a small bowl, lightly beat eggs and buttermilk together. Add egg mixture to
flour mixture and stir to combine. Mix until dough just comes together into a thick, cake-like
4) Fold the chicken into the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping
tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top
of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15
minutes or until they are firm and puffy. Season with freshly cracked black pepper and garnish
with chopped parsley before serving.

Heather Sinyard