# Dorothy’s Chicken and Dumplings

> Dorothy’s Chicken and Dumplings (ready in about 40 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-16
Posted by Suzanne Lejeune

Recipe adapted from [Dorothy’s Chicken and Dumplings](https://www.cnn.com/2026/03/15/health/chicken-dumplings-recipe-gavin-kaysen-wellness), CNN.

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

Chicken Stew with Dumplings

## Shop It

### 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)

## Mise It

### 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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