Classic Chicken and Buttermilk-Cornmeal Dumplings Recipe | #EatSWLA Comfort Food

Ask anyone in my family, and they'll confirm: I absolutely love chicken and dumplings. This timeless comfort food never fails to warm the heart and soul.

If you're as passionate about this dish as I am, you must try this exceptional recipe from Flip My Food. It rivals my mama's homemade version in flavor and tenderness.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, peeled and diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 bay leaf
• 2 sprigs thyme
• 1 pinch turmeric
• Kosher salt
• Freshly ground black pepper
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken stock
• 1 whole organic chicken, skin removed and fork-pulled
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup fine cornmeal
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, minced
• 1 ¾ cups buttermilk
• 3 sprigs fresh parsley

For the Chicken Soup:

1. In a cast iron Dutch oven over medium-high heat, melt the butter.

2. Add onions, carrots, and celery; cook for 2-3 minutes. Stir in bay leaf, thyme, turmeric, a pinch of salt, and black pepper; cook 1-2 minutes more. Add flour and stir for 2 minutes.

3. Pour in chicken stock and simmer for 15 minutes. Add the pulled chicken and adjust seasoning to taste.

For the Buttermilk-Cornmeal Dumplings:

1. In a large bowl, whisk together flour, baking powder, cornmeal, sugar, salt, pepper, and thyme.

2. Gradually stream in buttermilk and mix until just combined. Let the dough rest for 15 minutes.

Transfer to a floured surface and roll out to ¼-inch thickness. Cut into small squares using a knife or pizza wheel.

3. Gently drop dumplings into the simmering soup one at a time. Cover and cook for 15-20 minutes, until firm and tender. Stir occasionally to prevent sticking. Garnish with fresh parsley and serve hot.

Chef Tips:

1. Avoid overmixing the dough to keep dumplings light and tender.

2. For a shortcut, use store-bought biscuits seasoned with salt and pepper. Pinch off pieces and drop into the soup.

Find more Cajun recipes here.

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