Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network

Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty veggies and homemade chive dumplings simmered in a delicious chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to prepare in her grandmother's kitchen area. These days, she takes generations of household dishes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where discovering to prepare is as simple as clicking play! Get your apron and prepare yourself to get cookin' with some of the best chefs around the globe. We'll give you a behind-the-scenes look at our finest programs, take you inside our favorite restaurant and be your resource in the kitchen area to ensure every meal is a 10/10!

Chicken and Dumplings
DISH THANKS TO KARDEA BROWN
Level: Easy
Total: 1 hr 15 minutes
Active: 15 minutes
Yield: 4 portions

Ingredients

Chicken:

6 tablespoons saltless butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons versatile flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 lot fresh parsley leaves, for serving

Dumplings:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons veggie shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional

Instructions

For the chicken: Heat a big braiser or Dutch oven over medium-high heat and include 4 tablespoons butter. Spray the chicken thighs with salt and pepper and add to the pan. Cook up until golden, turning once, about 3 minutes per side. Remove to a plate.

Add the staying 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring regularly and scraping up the brown bits that hold on to the bottom of the pan with a wood spoon, until the veggies are covered in fat and slightly golden, about 3 minutes. Include the flour and stir until the vegetables are coated. Include the garlic and cook up until aromatic, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer till the chicken is tender and prepared through, about 45 minutes.

For the dumplings: Blend together the flour, baking powder and salt in a big bowl. Using a fork, cut the reducing into the flour mixture. Slowly add the buttermilk, gently blending to incorporate. Fold in the chives.

Use 2 forks to shred the chicken. When the chicken is ready, usage 2 spoons sprayed with cooking spray if preferred to include scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer till the dumplings double in size, about 15 minutes. Get rid of from the heat, discard the bay leaf and garnish with parsley.
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Kardea Brown's ONE-POT Chicken and Dumplings Delicious Miss Brown|Food Network