Kardea Brown's One-Pot Chicken and Dumplings Delicious Miss Brown

By Food Network · 75 min

Ingredients

Instructions

1. Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons of the butter. Season the chicken thighs with salt and pepper, add them to the pan and cook until golden, about 3 minutes per side. Transfer to a plate.
2. Add the remaining 2 tablespoons of butter, the onion, celery and carrots, season with salt and pepper, and cook, stirring often and scraping up the browned bits, until the vegetables are coated in fat and slightly golden, about 3 minutes.
3. Stir in the flour until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the chicken stock, bay leaf and browned chicken with any juices from the plate. Bring to a boil, then lower to a simmer, cover and cook until the chicken is tender and cooked through, about 45 minutes.
5. Shred the chicken with 2 forks. Meanwhile, whisk the flour, baking powder and salt in a large bowl, cut in the shortening with a fork, then slowly add the buttermilk, mixing gently. Fold in the chives.
6. Drop the dumpling dough over the stew by about 1 tablespoon per scoop, using 2 spoons (lightly sprayed with cooking spray if you like). Cover and simmer until the dumplings have doubled in size, about 15 minutes.
7. Remove from the heat, discard the bay leaf and garnish with parsley.

Summarized from Food Network's video. Watch it for the details.

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GarlicOnionCarrotCeleryChicken thighButtermilk