Dorothy’s Chicken and Dumplings

Recipe adapted from Dorothy’s Chicken and Dumplings, CNN.

• Total time: ~40 minutes
• Cuisine: American
• Course: Full Meal
• Est. cost: ~$16–$20 CAD (at time of writing)

Chicken Stew with Dumplings

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Meat & Seafood

• 1 lb boneless skinless chicken thighs and breasts (≈3–4 pieces)

Produce

• 1 cup white pearl onions
• 1 small carrot
• ¼ cup parsley (finely chopped)
• 1 small rutabaga

Dairy

• 2 Tbsp unsalted butter
• ¾ cup buttermilk
• ¼ cup sour cream

Pantry

• 1¼ cups all-purpose flour
• 1 tsp baking powder
• fine sea salt
• black pepper
• 1 quart chicken stock
• ¼ cup avocado oil (or canola oil)

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Dumpling Batter Base (mixing bowl)

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper

Dumpling Batter Liquid (measuring cup)

• ¾ cup buttermilk

Chicken Prep (plate)

• 1 lb boneless skinless chicken thighs and breasts, cut into 1-inch cubes
• fine sea salt
• freshly ground black pepper

Stew Vegetables (prep bowl)

• 1 cup pearl onions, peeled and halved
• 1 small carrot, peeled and diced
• 1 small rutabaga, peeled and diced

Roux Base (prep dish)

• 2 Tbsp unsalted butter
• ¼ cup all-purpose flour

Stew Liquid (measuring jug)

• 1 quart chicken stock

Finishing Ingredients (small bowls)

• ¼ cup sour cream
• ¼ cup finely chopped parsley

Make It

Dumpling Batter

1. 1 Stir the flour, baking powder, salt, and pepper together in a mixing bowl.

2. 2 Create a well, drizzle in the buttermilk slowly, and mix gently with a fork until the dough just comes together and remains slightly wet.

3. 3 Gather the dough with your hands, cover with a damp towel, and set aside.

Chicken Stew

1. 4 Heat ¼ cup avocado oil in a 4-quart Dutch oven over medium-high heat.

2. 5 Season the chicken cubes with salt and pepper.

3. 6 Sear the chicken in batches until browned on all sides but not cooked through, about 5 minutes, then set aside.

4. 7 Add the pearl onions, carrot, and rutabaga to the pot, season lightly with salt, and cook until lightly browned, about 4 minutes.

5. 8 Reduce the heat, add the butter and ¼ cup flour, and cook, stirring, until lightly browned and nutty, about 2 minutes.

6. 9 Pour in the chicken stock, return the chicken to the pot, and scrape the bottom to deglaze.

7. 10 Bring to a boil, reduce to a simmer, season with salt and pepper, and cook 10 minutes.

8. 11 Increase the heat slightly, add the sour cream, and whisk until fully incorporated.

Dumplings

1. 12 Drop spoonfuls of dumpling batter onto the surface of the stew so each rests on top of the liquid.

2. 13 Cover the pot, reduce the heat to low, and cook 5 minutes.

3. 14 Flip each dumpling, cover again, and cook 3–5 minutes more until the dumplings turn pale and cooked through.

Finish

1. 15 Taste and season the stew with additional salt if needed.

2. 16 Ladle the stew and dumplings into bowls.

3. 17 Sprinkle with chopped parsley.

SERVE!

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