When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 4 servings
Ingredients
For chicken
For dumplings
For gravy
Preparation
Cook chicken:
Step 1
Preheat oven to 200°F.
Step 2
Pat chicken dry and season with salt and pepper.
Step 3
Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
Make dumplings:
Step 4
Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
Make gravy and cook dumplings:
Step 5
Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
Step 6
Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
Step 7
Sprinkle chicken, dumplings, and gravy with remaining herbs.
