Chicken and Dumplings

15 mins
Serves 1
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Directions

  1. 1Season chicken thighs with Tony Chachere's Original Creole Seasoning and brown on both sides in a pot.
  2. 2Season chicken thighs with Tony Chachere's Original Creole Seasoning and brown on both sides in a pot.
  3. 3Season chicken thighs with Tony Chachere's Original Creole Seasoning and brown on both sides in a pot.
  4. 4Add chicken broth and cook until chicken is easily shredded.
  5. 5Add chicken broth and cook until chicken is easily shredded.
  6. 6Add chicken broth and cook until chicken is easily shredded.
  7. 7Remove chicken from the pot and set aside.
  8. 8Remove chicken from the pot and set aside.
  9. 9Remove chicken from the pot and set aside.
  10. 10Add bacon, carrots, and celery to the pot, and season with Tony Chachere's Spice and Herbs Creole Seasoning.
  11. 11Add bacon, carrots, and celery to the pot, and season with Tony Chachere's Spice and Herbs Creole Seasoning.
  12. 12Add bacon, carrots, and celery to the pot, and season with Tony Chachere's Spice and Herbs Creole Seasoning.
  13. 13Melt in butter and garlic.
  14. 14Melt in butter and garlic.
  15. 15Melt in butter and garlic.
  16. 16Stir in flour to make a roux.
  17. 17Stir in flour to make a roux.
  18. 18Stir in flour to make a roux.
  19. 19Add shredded chicken, chicken broth, half and half, and fresh herbs.
  20. 20Add shredded chicken, chicken broth, half and half, and fresh herbs.
  21. 21Add shredded chicken, chicken broth, half and half, and fresh herbs.
  22. 22In a separate bowl, combine flour, baking powder, salt, pepper, and Tony Chachere's Spice and Herbs Creole Seasoning.
  23. 23In a separate bowl, combine flour, baking powder, salt, pepper, and Tony Chachere's Spice and Herbs Creole Seasoning.
  24. 24In a separate bowl, combine flour, baking powder, salt, pepper, and Tony Chachere's Spice and Herbs Creole Seasoning.
  25. 25Add buttermilk to the dry ingredients and mix to form 1-inch dumplings.
  26. 26Add buttermilk to the dry ingredients and mix to form 1-inch dumplings.
  27. 27Add buttermilk to the dry ingredients and mix to form 1-inch dumplings.
  28. 28Add dumplings to the pot and cook for about 15 minutes until done.
  29. 29Add dumplings to the pot and cook for about 15 minutes until done.
  30. 30Add dumplings to the pot and cook for about 15 minutes until done.

Ingredients

  • 2 chicken thighs
  • 2 chicken thighs
  • 2 chicken thighs
  • 1 tsp Tony Chachere's Original Creole Seasoning
  • 1 tsp Tony Chachere's Original Creole Seasoning
  • 1 tsp Tony Chachere's Original Creole Seasoning
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 4 slices bacon
  • 4 slices bacon
  • 4 slices bacon
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 /4 cup flour
  • 1 /4 cup flour
  • 1 /4 cup flour
  • 1 cup half and half
  • 1 cup half and half
  • 1 cup half and half
  • 1 handful fresh herbs
  • 1 handful fresh herbs
  • 1 handful fresh herbs
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 1 tsp Tony Chachere's Spice and Herbs Creole Seasoning
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk

Equipment

potwooden spoontongs