Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth
Growing up in Atlanta, Sunday dinner meant chicken and dumplings cooked low and slow until the whole house smelled like heaven. In this elevated take, bone-in heritage chicken simmers in a rich mushroom and sweet corn pot likker before being crowned with tender buttermilk dumplings.
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Ingredients
- 2 lbs bone-in, skin-on heritage chicken thighs(about 4 large thighs)
- 1.5 tsp kosher salt(divided)
- 0.5 tsp freshly cracked black pepper
- 4 tbsp unsalted butter(divided)
- 1 tbsp olive oil
- 1 Vidalia onion(diced)
- 2 medium leeks(white and light green parts, washed and sliced)
- 4 cloves garlic(minced)
- 0.5 oz dried porcini mushrooms(rehydrated in 1 cup hot water, liquid reserved and mushrooms finely chopped)
- 1.75 cups all-purpose flour(divided (3 tbsp for gravy, 1.5 cups for dumplings))
- 4 cups rich chicken stock
- 1 tbsp Red Boat fish sauce(Marcus's signature umami boost)
- 1 tbsp Worcestershire sauce
- 2 ears fresh sweet corn(kernels cut off, cobs reserved)
- 1 cup heavy cream
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 cup cold buttermilk
- 2 tbsp fresh chives(finely chopped)
- 1 cup reserved mushroom rehydrating liquid(This liquid is obtained from rehydrating the dried porcini mushrooms.)
- 3 tbsp cold unsalted butter(Used for the dumpling dough.)
Instructions
- 1
Season 2 lbs bone-in, skin-on heritage chicken thighs with 1 tsp kosher salt and 0.5 tsp freshly cracked black pepper. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a heavy Dutch oven over medium-high heat. Sear chicken skin-side down for 6 minutes until deeply browned, flip, and sear 3 minutes more. Transfer chicken to a plate.
10 min
Tip: Don't rush the sear—heritage birds have rich skin fat that renders into an incredible savory foundation for your broth.
- 2
In the same Dutch oven with remaining pan juices, add 1 Vidalia onion, 2 leeks, and 0.5 oz dried porcini mushrooms. Sauté over medium heat for 7 minutes until vegetables are softened. Add 4 cloves garlic and cook for 1 minute until aromatic.
8 min
Tip: Scrape up all those flavorful browned bits from the bottom of the pot as the onions release their moisture.
- 3
Sprinkle 3 tbsp all-purpose flour over the sautéed aromatics. Cook, stirring constantly, for 2 minutes to form a light blond roux.
2 min
Tip: Cooking the flour eliminates any raw taste and ensures a silky gravy later.
- 4
Slowly pour in 4 cups rich chicken stock, 1 cup reserved mushroom rehydrating liquid, 1 tbsp Red Boat fish sauce, and 1 tbsp Worcestershire sauce, stirring continuously. Return seared chicken to the pot and add cobs from 2 ears fresh sweet corn. Bring to a boil, then reduce heat to low, cover, and gently simmer for 30 minutes.
30 min
Tip: Simmering the bare corn cobs in the broth releases their natural milky sweetness directly into the gravy.
- 5
While chicken simmers, make dumpling dough. In a medium bowl, whisk 1.5 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp kosher salt. Cut in 3 tbsp cold unsalted butter using a pastry cutter or fingertips until pea-sized crumbles form. Fold in 0.75 cup cold buttermilk, 2 tbsp fresh chives, and kernels from 2 ears fresh sweet corn just until combined.
10 min
Tip: Handle the dough gently! Overmixing creates dense, heavy dumplings instead of light, cloud-like bites.
- 6
Uncover Dutch oven and carefully remove and discard the corn cobs. Stir in 1 cup heavy cream and taste the pot likker gravy, adjusting salt if needed.
3 min
Tip: The broth should be velvety, savory, and rich with underlying sweetness from the corn.
- 7
Scoop golf-ball-sized portions of dumpling dough and drop them directly onto the surface of the simmering chicken and broth. Cover tightly with the lid, turn heat to low, and steam undisturbed for 15 minutes.
15 min
Tip: Resist the urge to lift the lid! Trapped steam is what cooks the dumplings through and keeps them fluffy.
- 8
Remove from heat and let rest covered for 5 minutes before serving directly from the pot.
5 min
Tip: Garnish with extra fresh chives and cracked black pepper at the table.
Chef's Notes
My grandmother always said the secret to real Southern comfort is giving the pot likker time to tell its story. Heritage chickens have a richer, deeper flavor than standard poultry, making them ideal for slow simmering. The dash of fish sauce might sound like a modern surprise, but it acts like a secret catalyst that deepens the umami alongside the rehydrated porcini mushrooms. Don't lift that lid while your dumplings steam!
Frequently Asked Questions
How long does Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth take to make?
Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth takes about 1 hour 13 minutes total. That includes 20 minutes of prep and 53 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth?
The main ingredients are: bone-in, skin-on heritage chicken thighs, kosher salt, freshly cracked black pepper, unsalted butter, olive oil, Vidalia onion, leeks, garlic, dried porcini mushrooms, all-purpose flour, rich chicken stock, Red Boat fish sauce, Worcestershire sauce, fresh sweet corn, heavy cream, baking powder, baking soda, cold buttermilk, fresh chives, reserved mushroom rehydrating liquid, cold unsalted butter.
What type of meal is Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth?
Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth is categorized as: dinner.
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