I don’t remember the first time I had chicken and dumplings because it’s not something I grew up with. What I do recall was how I felt when I put that first spoonful in my mouth: happy. Unfortunately, that wasn’t always the case every time I ate it there after. Chicken and dumplings is not a difficult thing to make, but it’s definitely easy to mess up. Especially when it comes to the broth and dumplings. Both have to have the right consistency and flavor.

I’m going to share the trusty recipe that I always use and never disappoints. It’s enough for two plus leftovers or 4-6 people (depending on how hungry everyone is, heh). The only things I change are the type of greens that I put in the dish. Sometimes I use peas, or kale, other times just a lot of fresh parsley, and tonight it was a lot of chopped spinach. I was inspired by the Cook’s Illustrated recipe, but I have made it somewhat my own. It’s a perfect meal on a cold day and it really only takes a couple of hours. Tonight’s chicken and dumplings was even more special because I got to use my homemade raw butter, the buttermilk from making the butter, and the cream that I collect from the top of the raw milk. I’m happy and so is my husband. I hope this recipe will work out as well for you as it always does for me.

Chicken & Cornmeal-Paprika Dumplings
(I use my trusty Le Creuset Dutch oven, but you can use any heavy pot with a lid):

Ingredients for the stew:
4 cups homemade chicken broth (or store bought. make sure it’s low sodium)
2-3 bone-in/skin-on chicken breasts (I say 2-3 because if you get larger, use 2. I use local pastured chicken when possible).
4 Tablespoons butter (or cold pressed oil of choice)
4 carrots, peeled and cut into thick slices
3 roughly chopped celery stalks (sometimes I used parsnips)
1 large red onion finely chopped
1 teaspoon sea salt
1 small head of garlic, cloves pressed through a garlic press
1 teaspoon minced fresh ginger
5 Tablespoons white whole wheat flour (or regular all-purpose)
1/3 cup of dry white wine
1/3 cup cream
1 teaspoon dried thyme
2 fresh bay leaves
1/2 teaspoon fresh ground pepper
Chopped spinach (or any green of your choice)

Ingredients for the dumplings:
3/4 cups white whole wheat flour (or regular all-purpose)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 rounded teaspoon paprika
1 Tablespoon cream
1 Tablespoon unsalted butter
2/3 cup buttermilk

1. Bring broth to a simmer over high heat, then add the chicken breasts. Cover and reduce the heat to medium-low and cook chicken for about 15 minutes. It will be “just done” but don’t worry as you’ll be cooking through later on. Take the chicken breasts out of the stock and put aside on a plate and cover it loosely with foil. Carefully pour the broth in a large bowl.

2. Put your Dutch oven (or heavy pot) back on the stove top and add your butter (or oil) along with the carrots, onion, celery and salt. Cook until slightly softened then ad the garlic and cook until fragrant. Stir in the flour and cook, stirring constantly, for about 1 minute. Stir in the dry white wine, remembering to scrape up any browned bits. Stir in broth, cream, thyme, bay leaves, and pepper. Boil and cover, reducing the heat to low. Simmer until the stew is thick, about 15-20 minutes. Meanwhile, shred the reserved chicken breasts.

3. I always prepare the dumplings right before the stew has thickened. Stir flour, baking powder, baking soda paprika and salt. Then blend in the butter with a fork and stir in the buttermilk and cream. Stir until just combined, be careful not too over-mix! You want the dumplings to be tender. Using a small ice cream scooper, scoop the batter and roll it into balls.

4. After the soup has thicken, take out the bay leaves and add the shredded chicken along with any juice the chicken has let out, and the greens. Bring to a rapid simmer. Carefully add the dumplings and reduce the heat to low, covering the pot. Cook until the dumplings have doubled in size, it will be about 15-20 minutes.

5. Eat and be happy!