Ingredients:
For the Chicken:
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 quarts water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 cloves garlic, minced
- 2 bay leaves
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening
- 1/2 to 3/4 cup buttermilk
For the Sauce:
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Salt and pepper to taste
Directions:
- Cook the Chicken:
- In a large pot, combine the chicken, water, salt, black pepper, onion, garlic, and bay leaves. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 1 to 1 1/2 hours, or until the chicken is tender and fully cooked. Remove the chicken from the pot and set aside to cool. Strain the broth and return it to the pot.
- When the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.
- Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add buttermilk, stirring just until the dough comes together.
- On a floured surface, roll out the dough to about 1/4-inch thickness. Cut into 1-inch squares or strips.
- Cook the Dumplings:
- Bring the chicken broth to a gentle boil. Drop the dumplings into the broth, one at a time, stirring gently to prevent sticking.
- Reduce heat to low and simmer for 15-20 minutes, or until the dumplings are cooked through and tender.
- Finish the Dish:
- In a small bowl, whisk together the flour and heavy cream until smooth. Stir this mixture into the broth to thicken the sauce.
- Add the shredded chicken back to the pot and simmer until heated through. Season with additional salt and pepper to taste.
- Serve hot and enjoy the comforting flavors of this homestyle dish.
Prep Time: 30 minutes | Cooking Time: 1 1/2 hours | Total Time: 2 hours
Servings: 6-8 servings
