Chicken with Pan Gravy and Cornmeal Dumplings

Name: Chicken with Pan Gravy and Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 3 1/2-lb) chicken, quartered and backbone removed; 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; 1 cup chopped shallot (6 oz); 1/2 cup dry white wine; 3/4 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 teaspoon black pepper; 2 tablespoons cold unsalted butter, cut into bits; 3 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh flat-leaf parsley; 2/3 cup well-shaken buttermilk; 3 cups chicken stock or broth; 1/4 cup heavy cream; 2 1/2 tablespoons all-purpose flour

Servings: persons

1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup chopped shallot (6 oz)
1/2 cup dry white wine
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2/3 cup well-shaken buttermilk
3 cups chicken stock or broth
1/4 cup heavy cream
2 1/2 tablespoons all-purpose flour

1
Preheat oven to 200F.
2
Pat chicken dry and season with salt and pepper.
3
Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total.
4
Arrange skin-sides up, then sprinkle with shallot.
5
Add wine and bring to a boil.
6
Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes.
7
Transfer chicken with tongs to a heatproof platter, reserving juices in skillet.
8
Cover chicken with foil and keep warm in oven.
9
Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl.
10
Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
11
Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
12
Skim fat from juices in skillet.
13
Add 2 3/4 cups stock and bring to a boil.
14
Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
15
Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand.
16
Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
17
Sprinkle chicken, dumplings, and gravy with remaining herbs.

902

kcal

Calories

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 18 ingredients. The key ingredients include: 1 (3- to 3 1/2-lb) chicken, quartered and backbone removed, 1 tablespoon unsalted butter, 1 tablespoon vegetable oil, 1 cup chopped shallot (6 oz), and more.

Yes, Chicken with Pan Gravy and Cornmeal 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!