Classic Chicken and Dumplings
Tender braised chicken simmered in a rich, velvety vegetable and herb broth, topped with ultra-light and fluffy buttermilk drop dumplings. A comforting, restaurant-quality classic meal built with thoughtful culinary techniques in under two hours.
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🍳 Cooking Flow
Sear seasoned chicken on both sides until deeply golden, then remove. → Sauté onions and leeks, stir in garlic, deglaze with white wine, and add stock with herb bouquet. → Return chicken and braise 30-35 minutes until tender, then remove chicken, shred meat, and discard bones/skin. → Reduce broth slightly, add carrots, celery, hominy, beurre manié to thicken, cream, lemon juice, shredded chicken, and peas. → Mix dumpling batter, drop dollops onto the simmering stew, cover tightly, and steam 18-20 minutes without lifting the lid.
Cooking Steps
Brief Cooking Order
Sear seasoned chicken on both sides until deeply golden, then remove. → Sauté onions and leeks, stir in garlic, deglaze with white wine, and add stock with herb bouquet. → Return chicken and braise 30-35 minutes until tender, then remove chicken, shred meat, and discard bones/skin. → Reduce broth slightly, add carrots, celery, hominy, beurre manié to thicken, cream, lemon juice, shredded chicken, and peas. → Mix dumpling batter, drop dollops onto the simmering stew, cover tightly, and steam 18-20 minutes without lifting the lid.
Introduction
Tender braised chicken simmered in a rich, velvety vegetable and herb broth, topped with ultra-light and fluffy buttermilk drop dumplings. A comforting, restaurant-quality classic meal built with thoughtful culinary techniques in under two hours.
Step 1
Pat all chicken pieces completely dry on both sides using paper towels to ensure a deep sear. Season both sides generously with kosher salt and freshly cracked black pepper.
Step 2
Heat 2 to 3 tablespoons of olive oil in a large rondeau or Dutch oven over medium heat for 2 to 3 minutes. Add chicken skin-side down and sear undisturbed for about 8 minutes until deep golden brown, then flip and sear the other side for another 8 minutes. Remove chicken and transfer to a plate.
Step 3
Add the diced onion and rinsed sliced leeks to the rendered fat in the pot with a pinch of salt. Sauté on medium heat for about 5 minutes, scraping up browned fond from the bottom, then reduce heat to low and cook for 10 minutes until soft and caramelized.
Step 4
Stir in minced garlic and cook for 30 to 45 seconds just until fragrant.
Step 5
Deglaze the pan with 1 cup of dry white wine over medium heat, scraping up any residual browned bits, and simmer until reduced au sec (almost completely evaporated, leaving only a couple tablespoons of liquid).
Ingredients List
Important Notes
Patting the chicken completely dry before searing is essential for developing a deep Maillard crust, which creates the fond that flavors the entire stew.
Adding cornstarch to the dumpling dry mix and using ice-cold grated butter kept in the freezer ensures the dumplings stay remarkably light, airy, and fluffy rather than dense.
Never lift the lid while the dumplings are steaming; trapped steam is required to cook them through and make them puff up properly.
Do not mix the wet and dry dumpling ingredients together until the stew is completely ready, as the chemical leaveners activate immediately upon contact with buttermilk.
A small splash of fresh lemon juice at the end brightens up the heavy cream and rich stock without curdling the dairy.
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