Chicken with Dill Dumplings Recipe

Name: Chicken with Dill Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chickens (each about 3 1/2 pounds), cut into small serving pieces with breast and thigh boned and bones reserved; Salt and freshly milled black pepper; 3 tablespoons unsalted butter; 2 celery ribs, chopped; 1 medium onion, chopped; 3 tablespoons all-purpose flour; 2 1/2 cups homemade chicken stock or canned low-sodium chicken broth; 2 cups heavy cream; 1/2 cup chopped fresh dill; 2 cups all-purpose flour, sifted; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 3 tablespoons unsalted butter, melted; 3/4 cup buttermilk; 1/2 cup chopped fresh dill; 1 1/2 quarts chicken stock or canned low-sodium chicken broth

Servings: persons

2 whole chickens (each about 3 1/2 pounds), cut into small serving pieces with breast and thigh boned and bones reserved
Salt and freshly milled black pepper
3 tablespoons unsalted butter
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
2 1/2 cups homemade chicken stock or canned low-sodium chicken broth
2 cups heavy cream
1/2 cup chopped fresh dill
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons unsalted butter, melted
3/4 cup buttermilk
1/2 cup chopped fresh dill
1 1/2 quarts chicken stock or canned low-sodium chicken broth

1
Preheat the oven to 300 F.
2
Chicken: Wash and dry the chicken pieces with paper towels, lightly salt and pepper the chicken.
3
In a large heavy skillet, melt the butter and brown the chicken pieces over moderate heat until golden brown.
4
Remove to a heatproof platter and reserve in the preheated oven.
5
Add the bones to the skillet and cook, stirring until browned.
6
Add the chopped celery and onions, and cook until they wilt.
7
Add the flour and cook, stirring, for 5 minutes.
8
Add the chicken stock and cream, and reduce the heat to low.
9
Simmer for 30 minutes.
10
Strain the sauce into a serving tureen, discarding the solids.
11
Fold the dill into the sauce.
12
Add the chicken pieces to the sauce and place in a warm oven.
13
Dumplings: Sift the dry ingredients into a large mixing bowl.
14
Add the melted butter and buttermilk and blend until smooth.
15
Fold in the chopped dill.
16
In a large pot, bring the stock to a simmer.
17
Drop the dumpling mixture by soup spoonfuls into the simmering stock.
18
Cover and cook for 5 minutes.
19
With a slotted spoon, turn the dumplings over.
20
Cover and cook 5 more minutes.
21
Continue poaching the dumplings until puffed and cooked in the center.
22
Place the dumplings on top of the chicken and sauce.

1535

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole chickens (each about 3 1/2 pounds), cut into small serving pieces with breast and thigh boned and bones reserved, Salt and freshly milled black pepper, 3 tablespoons unsalted butter, 2 celery ribs, chopped, and more.

Yes, Chicken with Dill Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Dill Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions