Old Fashioned Chicken Dumplings Recipe: Buttermilk-Braised Softness With Herbal Wine Depth

This old fashioned chicken dumplings recipe brings comfort food tradition to your table with tender chicken and pillowy dumplings braised in herbal wine-infused broth. The secret lies in the dumpling dough—lightly seasoned with buttermilk for that signature softness—while the chicken simmers until fork-tender.

Every bite delivers layers of savory depth, where the wine-infused broth and fresh herbs elevate simple ingredients into something truly special.

The beauty of this recipe is its balance of technique and simplicity. You’ll start with chicken pieces that cook low and slow, absorbing the aromatic broth while the dumplings steam to perfect softness. The dough requires just flour, buttermilk, and a pinch of salt—no fancy ingredients, just foolproof results.

What sets this apart is the herbal wine reduction, which transforms basic broth into something rich and complex, perfect for soaking up those tender dumplings.

By the time you’re done, you’ll have a steaming pot of golden dumplings floating in a fragrant broth, each bite offering melt-in-your-mouth texture and deep, layered flavors. The dumplings stay tender without turning mushy, and the chicken remains juicy despite the long simmer.

This is the kind of dish that feels like a hug—warm, comforting, and impossible to resist. Ready to make it?

Serve with crusty bread to soak up every last drop of that herbal wine broth. The leftovers reheat beautifully, making this an ideal meal for busy weeknights or cozy family dinners. Here’s everything you need to bring this classic comfort dish to life.

Ingredients for old fashioned chicken dumpling

Pantry staples plus a few fresh herbs—this old-fashioned comfort dish comes together beautifully.

The chicken matters here. Bone-in thighs would be even better, but breasts work fine if you cut them into even 2-inch pieces. Costco or local butchers often have pre-cut chicken at great prices. For the flour, King Arthur or Gold Medal are my go-tos—they give that perfect lightness to the dumplings. The buttermilk should be full-fat (the good stuff, not the low-fat kind)—it makes all the difference in the dough’s tenderness. Fresh herbs are non-negotiable here: Trader Joe’s or Whole Foods usually have the best selection of thyme and sage.

No dry red wine? Substitute with extra chicken broth—just add 1 teaspoon of balsamic vinegar for depth. Fresh thyme out of season? Dried works at half the amount, but it won’t have the same brightness. The butter needs to stay cold when cutting into the dough—microwave it 40 seconds first if it’s too hard to work with. For the onion, yellow or white both work, but yellow adds a touch of sweetness that pairs perfectly with the wine. If you’re short on time, pre-chopped frozen onions (thawed) save steps without sacrificing flavor.

This dish tastes even better the next day—honestly, the flavors meld into something magical. Store leftovers in the fridge for up to 4 days, or freeze for 3 months in airtight containers. The dumplings stay tender when reheated gently with a splash of broth. I always make a double batch—lunches for the week are sorted before I even finish cooking. The broth freezes beautifully too, perfect for quick dumpling meals later.

Step-by-step instructions for old fashioned chicken dumplings

Here’s how to make these tender, herb-infused dumplings with a rich wine-braised sauce.

Cut the 1.5 lb chicken breast into 2-inch pieces using a sharp knife. Pat them dry with paper towels—this ensures crisp edges when they cook. In a large Dutch oven, melt the 2 tbsp unsalted butter over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until they’re lightly browned on all sides but still slightly pink inside. Remove them and set aside.

In the same pot, add the 1 whole yellow onion (roughly chopped) and 4 cloves garlic (minced). Cook for 3-4 minutes until the onion softens and becomes translucent. Stir in the 1 tbsp fresh thyme and 1 tbsp fresh sage, cooking for another 30 seconds until fragrant. Here’s where the flavor foundation happens—don’t rush this step.

Pour in the 1 cup dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the wine reduces by about half. Add the 4 cups chicken broth and bring to a gentle simmer. Return the chicken to the pot, along with any accumulated juices. Season with 1.5 tsp salt and 0.5 tsp black pepper. Cover and let it cook for 15 minutes on low heat—just enough to keep it bubbling gently.

This slow braising is what makes the chicken tender and infused with those deep herbal notes. If the liquid reduces too much before the dumplings go in, add a splash of water or broth to maintain the right consistency.

In a medium bowl, whisk together the 1.5 cups all-purpose flour, 1 cup buttermilk, and 1 tbsp chopped fresh parsley. The mixture should be thick but pourable—like a loose batter. If it’s too thick, add a splash of water; if too thin, stir in a bit more flour. Let it rest for 5 minutes while you finish the braise. This resting time helps the flour fully hydrate and creates a lighter texture in the dumplings.

Here’s the thing—don’t overmix. Just stir until combined. Overworking the dough will make the dumplings tough instead of tender. The buttermilk is key here; it keeps them moist and adds that classic tangy flavor.

Using a large spoon or ladle, drop 1-tablespoon portions of the dumpling dough onto the simmering chicken mixture. Space them about 1 inch apart—they’ll expand as they cook. Cover the pot and let them simmer for 12-15 minutes on low heat. You’ll know they’re done when they’ve puffed up and turned a golden brown color on top.

Don’t peek under the lid during cooking—every time you lift it, you let out steam and risk drying out the dumplings. The internal temperature should reach 165°F when tested with a meat thermometer. If the liquid gets too absorbed before the dumplings are done, add a little more broth or water to keep them moist.

Once the dumplings are fully cooked, remove the pot from heat and let them rest for 5 minutes under the lid. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful. Serve the dumplings directly from the pot, spooning the rich braising liquid over the top. The sauce should coat the dumplings beautifully, with chunks of tender chicken and those aromatic herbs throughout.

Real talk: The first bite should deliver that perfect balance of soft, pillowy dumplings with the deep, wine-infused chicken. If the sauce seems too thin when serving, let it reduce for another 2-3 minutes on the stove before plating. These dumplings are best served immediately while hot, but they reheat beautifully if you have leftovers.

Serving suggestions for leftovers

Classic Presentation

Serve these old-fashioned chicken dumplings straight from the pot, ladling the rich herbal wine broth over each portion. The golden dumplings should float invitingly in the sauce, with tender chicken pieces peeking through.

I like to garnish with a sprinkle of chopped fresh parsley and a few sage leaves for vibrant color and fresh aroma. For extra flair, add a drizzle of reduced wine sauce from the pot—simply simmer the broth down by 50% more for a glossy finish. 🌿

Bread Pairings

Crusty sourdough bread is my go-to for soaking up every last drop of that flavorful broth. A warm loaf cut into thick slices lets guests scoop up dumplings and sauce without making a mess.

For a lighter option, try brioche rolls—their buttery richness complements the herbal notes perfectly. I also keep water crackers on the table for those who prefer a crunchier bite.

Vegetable Sides

A simple steamed green bean salad with almonds and lemon dressing cuts through the richness beautifully. The crisp-tender beans add freshness while the nuts provide crunch. For a heartier option, serve with roasted Brussels sprouts—tossed in olive oil, salt, and pepper until crispy.