Prep Time
15 Mins
Cool Time
15 Mins
Cook Time
45 Mins
Yield
Makes 4 to 6 servings
Photo/Styling: Aran Goyoaga

How to Make It

Step 1

Cut chicken into 6 or 8 pieces; remove and discard skin. Place chicken and next 7 ingredients in a large (6-quart) soup pot, stirring until well blended. Bring to a boil; reduce heat, and simmer, covered, 30 to 40 minutes or until chicken is tender.

Step 2

Remove pot from heat; remove chicken pieces from soup pot, reserving broth. Let chicken stand until cool enough to handle. Remove chicken from bones, and cut into bite-size pieces. Stir chicken and sherry, if desired, into broth mixture. Bring to a boil, reduce heat, and simmer.

Step 3

Combine flour and next 3 ingredients in a small bowl. Cut in butter with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, stirring just until mixture comes together.

Step 4

Drop tablespoons of dumpling batter into hot broth. Cover and simmer 10 to 15 minutes or until dumplings are cooked through.

Step 5

*Substitute 4 bone-in chicken breasts for the whole chicken, cut into pieces, if desired.

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