These buttermilk dumplings are tender, fluffy, and slightly tangy, making them the perfect topping for a rich and comforting chicken stew. This classic dish is sure to be a family favorite.
Ingredients for Chicken Stew
- 1 tbsp olive oil or butter
- 1 lb (450 g) chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups (1 L) chicken broth
- 1 cup (240 ml) heavy cream or milk
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Ingredients for Buttermilk Dumplings
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp unsalted butter, melted and cooled
- ¾ cup (180 ml) buttermilk
Instructions
Prepare the Chicken Stew
- Cook the Chicken
- Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- Cook the Vegetables
- Add onion, carrots, and celery to the pot. Cook until softened (about 5 minutes). Stir in garlic and cook for 1 minute.
- Simmer the Stew
- Return the chicken to the pot. Add chicken broth, heavy cream, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
Prepare the Buttermilk Dumplings
- Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and parsley (if using).
- Add Wet Ingredients
- Stir in melted butter and buttermilk until just combined. Do not overmix; the dough should be thick and sticky.
Cook the Dumplings
- Drop the Dumplings
- Using a spoon or small scoop, drop heaping tablespoons of the dumpling batter onto the simmering stew. Space them out evenly.
- Cover and Cook
- Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 15-20 minutes without lifting the lid to allow the dumplings to steam and become fluffy.
Serve
- Remove the bay leaf from the stew. Serve the chicken and dumplings hot in bowls, garnished with extra parsley if desired.
Tips
- If you don’t have buttermilk, make your own by mixing ¾ cup milk with 1 tbsp lemon juice or vinegar; let it sit for 5 minutes before using.
- For a thicker stew, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) before adding the dumplings.
- Store leftovers in the fridge for up to 3 days, reheating gently on the stovetop.
This classic dish with fluffy buttermilk dumplings will warm your heart and satisfy your cravings!
