Chicken and Fluffy Buttermilk Drop Dumplings

Steps

1. Step 1

   Pat the chicken thighs dry and season all over with salt and pepper.

   5 min

   • 2 lb boneless, skinless chicken thighs
   • salt
   • black pepper
2. Step 2

   Heat the butter and oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken in a single layer, about 4 minutes per side, working in two batches if needed. Transfer to a plate.

   10 min

   • 2 lb boneless, skinless chicken thighs
   • 2 tbsp unsalted butter
   • 1 tbsp vegetable oil
3. Step 3

   Lower the heat to medium and add the onion, carrots and celery. Cook, stirring and scraping up the browned bits, until the onion is soft, about 6 minutes. Stir in the garlic and cook 1 minute more.

   7 min

   • 1 yellow onion
   • 3 carrots
   • 3 celery stalks
   • 3 cloves garlic
4. Step 4

   Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute. Pour in the broth a little at a time, stirring to keep it smooth, then add the thyme and bay leaf.

   4 min

   • 1/4 cup all-purpose flour
   • 6 cups low-sodium chicken broth
   • 1 tbsp fresh thyme leaves
   • 1 bay leaf
5. Step 5

   Return the chicken and any juices to the pot. Bring to a simmer, cover and cook gently until the chicken is tender, about 20 minutes.

   20 min, hands-off

   • 2 lb boneless, skinless chicken thighs
6. Step 6

   While the chicken simmers, whisk together the 2 cups flour, baking powder, baking soda and salt in a bowl. Stir in the melted butter and buttermilk (and the parsley, if using) just until a thick, shaggy batter forms; do not overmix. Let it sit while you finish the broth.

   8 min

   • 2 cups all-purpose flour
   • 1 tbsp baking powder
   • 1/2 tsp baking soda
   • 1 tsp salt
   • 4 tbsp unsalted butter
   • 1 1/4 cups buttermilk
   • 2 tbsp fresh parsley
7. Step 7

   Lift the chicken onto a board, shred or cut it into large bite-size pieces and return it to the pot. Fish out the bay leaf. Stir in the cream and the peas, then taste the broth and add salt and pepper as needed. Keep it at a steady, gentle simmer.

   6 min

   • salt
   • black pepper
   • 1/2 cup heavy cream
   • 1 cup frozen peas
8. Step 8

   Drop the dumpling batter onto the simmering stew in rounded heaping tablespoons, spacing them apart; you should get about 12. Cover the pot tightly and cook without lifting the lid for 18 minutes, until the dumplings are puffed and dry in the center when poked with a toothpick.

   18 min, hands-off

9. Step 9

   Turn off the heat and let it stand, uncovered, for 5 minutes to thicken slightly. Spoon into bowls, stew first, then dumplings.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026