Rustic Chicken & Dumplings

Prep Time10

Cook Time50

Total Time50

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

In a Dutch oven, combine the broth, chicken, sage, thyme, salt, and pepper.
Bring this to a boil, then turn down to medium-low heat and cover.
Simmer about 30 - 45 minutes, or until chicken is cooked and tender.
Remove chicken to a cutting board and allow to cool enough to handle.
In the meantime, make the dumplings.
In a bowl, mix dry ingredients.
Cut in the butter with a pastry blender or fork, until there are no bits larger than a pea.
Stir in the buttermilk.
Knead dough on a lightly floured surface with your hands about 12 times.
Bring the broth in the pot up to a rolling boil.
Tear off chunks of dough, about the size of a hickory nut, and carefully drop into the boiling broth.
Give the soup a stir and lower the heat to a simmer, stirring every couple minutes. Cook for about 8 minutes
Monitor the liquid at this point though, to make sure it doesn’t become too thick or stick.
Add some more water or chicken broth if necessary.
While the dumplings are cooking, tear up the chicken discarding any fat. When all the chicken is done, carefully drop it back into the pot.
Let it cook for a few more minutes to heat the chicken back up.
Dumplings cook fairly quickly, so by the time you are done tearing up the chicken, they will be cooked.
Enjoy!

As a shortcut, I now make the dumplings in my food processor. See how I do that in the video above.

You'll also see my buttermilk substitution and a couple other variations in the video.

See This Recipe:

https://cosmopolitancornbread.com/rustic-chicken-dumplings/