Remember a few weeks ago when I had that CSN giveaway and asked you guys to tell me what recipes you’d like to see me make?
Well, thanks to YOU, I now have a full page of ideas (double sided) and I’m happy to say that this is the first off of that list.
There are a few dishes that still scare me when I think about making them on my own. Things like chicken pot pie, homemade pastas, and the ever elusive perfectly-even layer cake.
But it’s those dishes that are inherently southern that really get me.
Sure, I grew up in Virginia, but I didn’t grow up eating chicken ‘n’ dumplings. The closest I got to having them was at Cracker Barrel, and I knew I could make my own version that tasted better and was healthier for me, too.
If you like your dumplings thinner and more like a thick pasta, these are not for you.
These dumplings are thick and doughy and perfectly tender, with a slight tang from the buttermilk. Almost like biscuits without the butter.
I still may be lacking in my deep-south cooking adventures, but I’m getting there. And make sure you’re ready to put these in your regular dinner rotation – it was love at first bite for me and Nick.
Chicken ‘n’ Dumplings
- 1 lb. bone-in, skin-on chicken thighs
- 1 Tbsp olive oil
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 2 Tbsp flour
- 2 cups broth
- 1 cup water
- 1 cup frozen peas
- 1.5 tsp salt
- .5 tsp pepper
Dumplings:
- 1 1/4 cups whole wheat flour
- 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
Heat oven to 350. Sprinkle chicken with some salt and pepper and roast in the oven for 1 hour.
While chicken is roasting, heat large pot over medium heat.
Add olive oil, carrots, celery, onion, salt and pepper and saute until vegetables are softened, about 5 minutes.
Sprinkle veggies with flour and stir to combine.
Once you can no longer see any white flour and the veggies have a gummy-looking coating, pour in your broth and water, a little at a time, stirring constantly.
Each time you add the broth and water, the coating on the veggies will release a bit more, helping to thicken the cooking liquid.
Once all the broth and water have been added, bring mixture to a boil and let simmer for 15 minutes.
In separate bowl, mix your dry ingredients for the dumplings.
Pour in the buttermilk and stir until dough just comes together (it will be a little sticky – that’s perfect!).
Right before you add your dumplings, take the chicken off the bone and cut into bite size pieces. Add chicken to the pot (along with the frozen peas) and return to a simmer.
Drop dumplings by the spoonful into the broth until all your dough is in the veggie mixture.
Cover and let simmer about 15 minutes or until the dumplings are fluffed.
Spoon dumplings and broth mixture into bowls and serve.
You made me do it, and I couldn’t be happier.
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