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Dutch Oven Chicken and Herbed Dumplings


In The Fresh Meat Case

PERDUE® Fresh Chicken Drumsticks

Dutch Oven Chicken and Herbed Dumplings

Dutch Oven Chicken and Herbed Dumplings

In The Fresh Meat Case

PERDUE® Fresh Chicken Drumsticks

Made With:

PERDUE® Fresh Chicken Drumsticks

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PREP TIME: 30min COOK TIME: 30min
Serves 6

PREP TIME: 30min COOK TIME: 30min
Serves 6

  • 820
  • 53g
  • 1100mg
  • 13g
    Sat. Fat
  • 8g
  • nutritional information


2 tbsp. butter

1 tbsp. olive oil

1 1/4 tsp. salt

1/4 tsp. black pepper

1 cup diced celery

1 cup diced onion

1 cup diced carrots

2 tbsp. fresh dill, chopped

6 cups chicken stock

2 cups flour

1/2 cup chopped fresh herbs such as thyme, dill, parsley, chives

1 tsp. baking powder

4 tbsp. vegetable shortening

3/4 cup buttermilk

2 tbsp. fresh parsley

Step 1


In a stockpot or Dutch oven, heat the butter and olive oil over medium-high heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Brown the chicken, skin side down for 3 to 5 minutes. Transfer to a clean plate. To the same Dutch oven, add the diced celery, onions, and carrots. Sauté for 3 to 4 minutes. Pour in the chicken stock. Add back the browned chicken and add the dill. Cover the stockpot and simmer for 20 minutes. When the stock is done and the chicken is cooked, remove the chicken from the pot and set aside on a plate to cool. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Use 2 forks to shred the chicken and set aside. Discard the skin and bones.

Step 2


While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.

Step 3


Drop the dumplings into the simmering stock and simmer for 5 to 7 minutes or until the dumplings are cooked through. Once they are, add the shredded chicken back to the stock and simmer another 1 to 2 minutes until the chicken is heated through.

Step 4


Season with the remaining salt and pepper if desired. Ladle into bowls and garnish with fresh parsley. Serve with a side of buttered cornbread.

tip TIP

TIP: This recipe will easily double and is great for a crowd.

Ta Da

Dutch Oven Chicken and Herbed Dumplings

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Rated 5/5 based on 1 customer reviews
Bring rich and hearty flavor to your table with this chicken and herbed dumplings recipe. Make your chicken lovers happy! Serves 6 /recipe-images/chicken_herbed_dumplings_thumbnail.jpg /recipe-images/chicken_herbed_dumplings_thumbnail.jpg