Rating: 5 stars
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  • 5 star values: 1
Julia Dowling Rutland
Recipe by Coastal Living November 2012

Gallery

Credit: Photo/Styling: Aran Goyoaga

Recipe Summary

prep:
15 mins
cool:
15 mins
cook:
45 mins
total:
1 hr 15 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

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