Buttermilk Chicken And Drop Dumplings

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken thighs
• 3/4 cup all-purpose flour
• 1/2 cup buttermilk
• 2 tbsp salted butter
• 3 cups chicken broth
• 1/4 cup heavy cream
• 1 medium yellow onion, diced
• 1 medium carrots, sliced
• 1 ribs celery, sliced
• 1/2 cup frozen peas
• 1 tsp baking powder
• 1/2 tsp dried thyme
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Melt 2 tablespoons of the butter in a wide Dutch oven over medium heat and cook the onion, carrot, and celery 6 minutes until the onion is soft and translucent.
2. Add the broth, thyme, salt, and pepper and bring to a steady simmer, then slide in the whole chicken thighs and cook 15 minutes until an instant-read thermometer shows 175F at the thickest part.
3. Lift the thighs out, shred them with two forks, and return the meat to the pot along with the cream and peas.
4. While the chicken poaches, whisk the flour, baking powder, and a half teaspoon of salt, then melt the remaining butter and stir it into the buttermilk.
5. Pour the wet into the dry and stir just until a shaggy, sticky dough forms with no dry flour left; do not work it smooth or the dumplings turn tough.
6. Drop the dough onto the simmering broth in eight rough spoonfuls, leaving space between them.
7. Cover and simmer gently 12 to 14 minutes without lifting the lid, until the dumplings have puffed and a toothpick pushed into the center comes out clean.
8. Season the broth to taste and serve in shallow bowls with a dumpling or two in each.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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