Rotisserie Chicken & Buttermilk Dumplings

This summer we have been so busy that my blog has been totally neglected on an embarrassing scale! It feels good to finally be “settled” again, with a routine, and have more time to be consistent with my cooking and posting! I think fall is one of my absolute most favorite seasons for cooking– but it can be quite “dangerous” as I love to make a lot of comfort food for the cold, gradually darkening nights! One of those “comfort classics” I was determined to master this autumn, was chicken and dumplings! I found a recipe by Tyler Florence that looked awesome– but I didn’t have the time to roast the chicken, and make the home-made stock from scratch. I had a crazy day of running around town, and after getting in the door at 5pm with a car full of groceries and hungry kids, this dinner was quick and simple enough to put together while putting groceries away! It was ready, with next to no effort, in under 30 minutes, and it tasted like I had been working on it for hours! Gotta love that!

This is actually the first time I have ever made chicken and dumplings “from scratch.” (I think I can say that, if I cheated just a little!) So, I was really happy that it turned out so awesome! The buttermilk dumplings were huge and fluffy and doughy and perfect, and the broth was creamy and salty and the perfect consistency. I know this is the first recipe I have ever made, but it will be the ONLY recipe I will ever make from here on out. I hope you guys love this recipe as much as my family and I do! <3

Ingredients: (recipe adapted from Tyler Florence) 
1 rotisserie chicken
2 tablespoons butter
1 tablespoon olive oil
1/2 cup diced carrot
1/2 cup diced celery
4 cloves garlic, minced
2 bay leaves
1/4 cup flour
8 cups chicken stock
1 pkg frozen petit pois 
1/2 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
{for the dumplings}
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

Directions:

Melt the butter in the olive oil in a large saucepan over medium-high heat. Add the carrot, celery, garlic and bay leaves and sauté until the vegetables are soft, about 5 minutes. Add the flour, stir and cook for 2 minutes. Slowly pour in the chicken stock, stirring constantly. Let sauce simmer until thickened, about 15 minutes.

Meanwhile, make the dumplings: combine the flour, baking powder, salt, eggs and buttermilk in a mixing bowl, and mix until combined into a ball of sticky dough.

Shred/cut the rotisserie chicken into bite sized pieces. Add the peas, heavy cream, chicken, and juices (but not the fat) from the rotisserie chicken. Bring to a simmer. Using two spoons, carefully drop heaping Tablespoonfuls of the dumpling batter into the hot mixture. Poach for 10-15 minutes until firm and puffy. Ladle the chicken and dumplings into bowls, and garnish with freshly ground black pepper and chopped parsley.

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<3 Sarah