How To Make Irresistible Southern Chicken And Dumplings

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Season the chicken overnight with salt, black pepper, ground sage, and garlic powder.

Sauté or brown the chicken in oil until caramelized on both sides.

Remove the chicken and sauté onions in the same pot.

Add a spice mix of curry powder, turmeric, paprika, salt, and pepper to the onions.

Sauté the carrots and celery for 2-3 minutes before adding garlic.

Deglaze the pot with vinegar to lift the brown bits.

Add chicken stock, thyme, sage, bay leaves, and more spice mix to the pot; stir well.

Simmer for 5-10 minutes before adding the chicken back to the pot.

Cover partially and simmer for about 2 hours until the chicken is tender and pulls away from the bone.

Prepare the dumpling dough by mixing flour, baking powder, and baking soda in a bowl.

In another bowl, mix buttermilk, melted butter, and parsley; combine with the dry ingredients to form a dough without overmixing.

Remove the chicken from the pot and pull it apart with forks, discarding any bones.

Return the shredded chicken to the pot and mix well.

Use an ice cream scooper or hands to form small dumplings, about the size of a golf ball.

Drop the dumplings into the simmering broth, cover, and cook for 20-25 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens