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Chicken and Buttermilk Sage Dumplings

This dish is a comfort food classic for good reason: tender chicken in a savory broth topped with delicate dumplings will warm your heart and soul on the chilliest day. We add garlic and thyme to the broth and flavor the dumpling with sage for a little extra goodness.


For chicken:
  • 3 tablespoons butter
  • 1 medium onion, cut in large dice
  • 3 carrots, peeled and cut in 1-inch pieces
  • 2 stalks celery, cut in 1-inch pieces
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup flour
  • 1 1/2 tablespoons (3/4 ounces) Fond de Poulet Gold® dissloved in 2 cups hot water
  • 1 bay leaf
  • Salt and ground black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs
For the dumplings:
  • 1 1/4 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons chopped fresh sage (or 1/2 teaspoon dry rubbed sage)
  • 3 tablespoons cold unsalted butter, cut in 12 small pieces
  • 1/2 cup buttermilk


  1. First, cook the chicken.  Melt the butter in a 5- to 6-quart pot over medium-low heat.  Add the onion, carrots, and celery, and cook until the onion is soft and translucent, about 5 minutes.  Add the garlic and thyme and cook 1 minute more.
  2. Add the 1/4 cup flour and cook, stirring, for 1 minute.  Gradually stir in the reconstituted Fond de Poulet Gold®, increase the heat to medium, and bring to a boil. Add the bay leaf and season to taste with salt and pepper.  Place the chicken in the pot, pressing down slightly to surround the pieces with vegetables and broth.  Reduce the heat to medium low, cover the pot, and cook for 20 minutes.
  3. While the chicken is cooking, make the dumplings.  Combine the flour, baking powder, baking soda, salt, and sage in a mixing bowl.  Blend in the  butter with a pastry blender or your fingers until the mixture resembles coarse meal.  Gently stir in the buttermilk with a fork.  Set the batter aside.
  4. After the chicken has cooked for 20 minutes (step 2), drop spoonfuls of the dumpling batter into the simmering liquid, leaving some space around each.  Cover the pot and continue simmering until the dumplings are firm and the chicken is cooked through, about 20 minutes.
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Classic French Stocks and Sauces