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Chicken and Dumplings
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Old Fashioned Chicken and Dumplings - Cowboy Kent Rollins

Ingredients

  • 4 7 oz boneless chicken breasts
  • 2 teaspoons salt
  • ½ stick butter softened
  • 1 quart heavy cream
  • 1 teaspoon black pepper
  • 2 cups flour
  • 3 teaspoons baking powder
  • 3 tablespoons oil
  • ¾ cup buttermilk
  • 2 tablespoons cornstarch
  • 1 cup cold water

Instructions

  • In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.
  • Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.
  • Return the chicken to the pot and reserve 6 cups of the boiled chicken stock (water). Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple of minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.
  • Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 - 5 times. Pinch off into balls (any size you prefer) and drop into the broth.
  • Let the dumplings cook for about 5 minutes, stirring occasionally
  • Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.