E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Rustic Chicken & Dumplin’s Dolly Parton & Rachel Parton George | September 25, 2024 Authentic southern dishes are some of our favorites, and nothing is more classic than a skillet of chicken and dumplings—especially when it’s a Dolly Parton and Rachel Parton George recipe! This version calls for bone-in chicken, an authentic preparation which also adds a ton of flavor. Find this recipe and so many more in Dolly and Rachel’s cookbook Good Lookin’ Cookin’, available now. Level Beginner Prep Time 60 minutes Cook Time 1 hour 15 minutes Serves 4-6 Cook it With Our 12 Inch Dolly Parton Skillet Ingredients Chicken 1 whole chicken, cut into pieces Morton Nature’s Seasons seasoning blend to taste 3 tablespoons butter 1 32-ounce carton chicken stock 2 cups water 1 teaspoon poultry seasoning 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon pepper ½ onion, minced 3 carrots, cut into 1-inch pieces Chopped fresh parsley, for garnish Dumplin’s 1¼ cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 egg ¾ cup whole buttermilk, well shaken ½ cup (1 stick) butter, chilled and cut into thin slices Directions To prepare the chicken, wash it under cold running water and pat the pieces dry with a paper towel. Season it all over with the Morton’s seasoning blend. In a 12-inch cast iron skillet or large dutch oven over medium-high heat, melt the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 6 to 8 minutes. Turn the chicken pieces and brown again for another 6 to 8 minutes. Add the chicken stock and water, and bring to a boil over high heat. Lower the heat to medium, add the poultry seasoning, garlic, salt, pepper, and onion, and cover with a lid to simmer for 20 minutes. Add the carrots and celery, leave the lid ajar, allowing the steam to vent, and keep simmering on low heat until the vegetables are almost tender, about 20 minutes. Meanwhile, make the dumplin’s. In a large bowl, sift the flour, baking powder, and salt together. In a separate medium bowl, whisk the egg with the buttermilk and set aside. Cut the butter into the dry mixture using a pastry cutter (if you don’t have one, a fork or two knives will work). Blend well to a crumbly consistency. Add the buttermilk-egg mixture and gently stir with a wooden spoon until combined. Cover with plastic wrap and place in the refrigerator to rest for 30 minutes. Remove the dough from the refrigerator and turn it out onto a floured surface. Using your hands, pat the dough out to about 1-inch thickness and fold it by pulling the outer edges into the center. Gather the edges of the dough by using your fingertips and the lift and bring those edges toward the middle. Gently fold—do not knead—until it comes together. Pat the dough out again to about 1-inch thickness. Remove the cooked chicken from the skillet and put it on a plate. Cover it with aluminum foil to keep warm. Bring the broth to a gentle boil over medium-high heat. (Note: Now would be the time, if you’d like, to remove the chicken bones before adding the chicken meat to the broth.) Using a knife, cut the dough into 2 by 2-inch squares. Gently drop each square, one at a time, into the boiling broth. Lower the heat to medium and simmer, uncovered, until all dumplings rise to the top, about 10 minutes. Return the chicken to the pot and simmer an additional 5 minutes. Using a soup ladle, divide the chicken and dumplin’s among individual bowls. Garnish with parsley and serve. Contributed By: Dolly Parton & Rachel Parton George Dolly Parton is a global icon (and cast iron expert), and her multi-talented sister Rachel Parton George happens to be her very favorite chef. The sisters have teamed up on Good Lookin’ Cookin’ to bring you recipes beloved by family and friends. You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and Rachel share beloved, crowd-pleasing recipes and family stories. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Rustic Chicken & Dumplin’s Dolly Parton & Rachel Parton George | September 25, 2024 Authentic southern dishes are some of our favorites, and nothing is more classic than a skillet of chicken and dumplings—especially when it’s a Dolly Parton and Rachel Parton George recipe! This version calls for bone-in chicken, an authentic preparation which also adds a ton of flavor. Find this recipe and so many more in Dolly and Rachel’s cookbook Good Lookin’ Cookin’, available now. Level Beginner Prep Time 60 minutes Cook Time 1 hour 15 minutes Serves 4-6 Cook it With Our 12 Inch Dolly Parton Skillet Ingredients Chicken 1 whole chicken, cut into pieces Morton Nature’s Seasons seasoning blend to taste 3 tablespoons butter 1 32-ounce carton chicken stock 2 cups water 1 teaspoon poultry seasoning 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon pepper ½ onion, minced 3 carrots, cut into 1-inch pieces Chopped fresh parsley, for garnish Dumplin’s 1¼ cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 egg ¾ cup whole buttermilk, well shaken ½ cup (1 stick) butter, chilled and cut into thin slices Directions To prepare the chicken, wash it under cold running water and pat the pieces dry with a paper towel. Season it all over with the Morton’s seasoning blend. In a 12-inch cast iron skillet or large dutch oven over medium-high heat, melt the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 6 to 8 minutes. Turn the chicken pieces and brown again for another 6 to 8 minutes. Add the chicken stock and water, and bring to a boil over high heat. Lower the heat to medium, add the poultry seasoning, garlic, salt, pepper, and onion, and cover with a lid to simmer for 20 minutes. Add the carrots and celery, leave the lid ajar, allowing the steam to vent, and keep simmering on low heat until the vegetables are almost tender, about 20 minutes. Meanwhile, make the dumplin’s. In a large bowl, sift the flour, baking powder, and salt together. In a separate medium bowl, whisk the egg with the buttermilk and set aside. Cut the butter into the dry mixture using a pastry cutter (if you don’t have one, a fork or two knives will work). Blend well to a crumbly consistency. Add the buttermilk-egg mixture and gently stir with a wooden spoon until combined. Cover with plastic wrap and place in the refrigerator to rest for 30 minutes. Remove the dough from the refrigerator and turn it out onto a floured surface. Using your hands, pat the dough out to about 1-inch thickness and fold it by pulling the outer edges into the center. Gather the edges of the dough by using your fingertips and the lift and bring those edges toward the middle. Gently fold—do not knead—until it comes together. Pat the dough out again to about 1-inch thickness. Remove the cooked chicken from the skillet and put it on a plate. Cover it with aluminum foil to keep warm. Bring the broth to a gentle boil over medium-high heat. (Note: Now would be the time, if you’d like, to remove the chicken bones before adding the chicken meat to the broth.) Using a knife, cut the dough into 2 by 2-inch squares. Gently drop each square, one at a time, into the boiling broth. Lower the heat to medium and simmer, uncovered, until all dumplings rise to the top, about 10 minutes. Return the chicken to the pot and simmer an additional 5 minutes. Using a soup ladle, divide the chicken and dumplin’s among individual bowls. Garnish with parsley and serve. Contributed By: Dolly Parton & Rachel Parton George Dolly Parton is a global icon (and cast iron expert), and her multi-talented sister Rachel Parton George happens to be her very favorite chef. The sisters have teamed up on Good Lookin’ Cookin’ to bring you recipes beloved by family and friends. You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and Rachel share beloved, crowd-pleasing recipes and family stories. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
