Rustic Chicken and Dumplin’s

Every year, Rachel Parton George prepares this hearty chicken recipe for her sister, the illustrious Dolly Parton, as part of a cherished birthday tradition.

Ingredients

• • • 1 whole fowl, partitioned into parts (drumsticks, thighs, and halved breasts)

    • 1 teaspoon Morton Nature’s Seasons seasoning blend

    • 3 tablespoons unsalted butter

    • 1 (32-ounce) carton of low-sodium chicken stock

    • 2 cups water

    • ½ onion, finely minced

    • 1 teaspoon poultry seasoning

    • 1 teaspoon minced garlic

    • 1½ teaspoons sea salt

    • 1 teaspoon freshly cracked black pepper

    • 3 medium carrots, chopped into 1-inch sections (about 1½ cups)

    • 3 medium celery stalks, cut into 1-inch sections (about 1½ cups)

    • 1¼ cups all-purpose flour, with extra for dusting

    • 1 teaspoon baking powder

    • 1 egg

    • ½ cup whole buttermilk, shaken thoroughly

    • ½ cup chilled butter, sliced thinly

    • Fresh parsley, chopped for garnish

Instructions

1. Generously coat the chicken pieces with Morton’s seasoning blend, ensuring an even distribution.

2. In a large Dutch oven, melt 3 tablespoons of butter over medium-high heat. Place the chicken, skin-side down, in the pot and sear for 6-8 minutes until a rich, golden hue forms. Flip the chicken and repeat the process, browning for another 6-8 minutes.

3. Pour in the chicken stock and water, raising the heat until the liquid reaches a rolling boil. Toss in the minced onion, poultry seasoning, garlic, 1 teaspoon of sea salt, and cracked pepper. Lower the heat, cover the pot partially, and let it simmer for 20 minutes. Add the chopped carrots and celery, and continue simmering on low for another 20 minutes until the vegetables soften.

4. Meanwhile, sift together the flour, baking powder, and the remaining ½ teaspoon of salt into a large mixing bowl. In a separate bowl, whisk the egg with the buttermilk.

5. Cut the chilled butter into the dry ingredients using a pastry cutter or two forks, blending until the mixture reaches a crumbly texture. Slowly incorporate the buttermilk mixture, stirring gently with a wooden spoon until combined. Wrap the dough in plastic and refrigerate for 30 minutes.

6. On a floured surface, turn out the dough. Pat it to about 1-inch thickness and fold the edges toward the center. Repeat the folding—avoiding any kneading—until the dough comes together. Pat it out again to about 1-inch thickness.

7. Remove the cooked chicken from the Dutch oven, ensuring the internal temperature has reached 170°F (76°C). Transfer to a plate and cover with foil. Skim any excess fat from the broth and bring it to a gentle boil over medium-high heat.

8. Cut the dough into 9 (2×2-inch) squares. Gently lower each square into the boiling broth, one at a time. Reduce the heat and simmer uncovered until the dumplings rise and are fully cooked, about 10 minutes. Reintroduce the chicken to the pot and simmer for an additional 5 minutes.

9. Ladle the rustic chicken and dumplings into serving bowls. Garnish with fresh parsley before serving.

Nutritional Information 

• • • Calories             :  465

    • Fat                       :  29g

    • Carbohydrates   :  21g

    • Protein                :  29g

Enjoy this homespun, comforting meal, ideal for family gatherings or simply warming up on a cool evening.

Sweet Sue Chicken & Dumplings