STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Chicken With Dumplings and Pan Gravy

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.”
1hr 45mins

Ingredients Nutrition


  1. Season the chicken pieces with seasoning salt and pepper.
  2. Heat oven to 200° (to keep the chicken warm).
  3. Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
  4. Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
  5. Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
  6. To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
  7. Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
  8. Stir in green onion and parsley.
  9. Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
  10. Skim any fat from the skillet.
  11. Add in 2-3/4 cups stock; bring to a boil.
  12. In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
  13. Season with salt and pepper.
  14. Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
  15. Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
  16. Remove the platter of chicken from the oven.
  17. Serve the chicken, gravy and dumplings as desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a