Rustic Chicken and Dumplin's

This rustic chicken and dumplings recipe keeps the bones in, delivering authentic flavor and a comforting, home-cooked feel. Be mindful while eating to avoid any bones! There are countless variations of this classic dish, but this version, often made for special occasions, is both hearty and full of soul.

Ingredients

• 1 whole chicken, cut into pieces (drumsticks, thighs, halved breasts)
• 1 teaspoon Morton Natures Seasons seasoning blend
• 3 tablespoons butter
• 1 (32 ounce) carton low-sodium chicken broth
• 2 cups water
• 1/2 onion, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
• 3 medium celery stalks, cut into 1-inch pieces (1 1/2 cups)
• 1 1/4 cups flour, plus extra for dusting
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup whole buttermilk, well shaken
• 1/2 cup butter, chilled and cut into thin slices
• Chopped fresh parsley, for garnish

Directions

1. Generously season the chicken pieces with Mortons seasoning blend.
2. In a large Dutch oven, melt 3 tablespoons butter over medium-high heat. Place chicken pieces skin-side down and cook until golden brown, 6-8 minutes. Flip and brown the other side for another 6-8 minutes.
3. Add the chicken broth and water, bringing the mixture to a boil over high heat. Stir in minced onion, poultry seasoning, garlic, 1 teaspoon salt, and black pepper. Reduce heat, cover, and simmer for 20 minutes.
4. Add carrots and celery, leaving the pot partially covered, and continue simmering over low heat until vegetables are nearly tender, about 20 minutes.
5. Meanwhile, sift flour, baking powder, and remaining 1/2 teaspoon salt into a large bowl. In another bowl, whisk together the egg and buttermilk. Cut chilled butter into the dry ingredients using a pastry cutter or two forks until crumbly. Stir in the buttermilk mixture gently until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
6. Turn dough onto a floured surface. Pat to about 1-inch thickness, folding the edges toward the center gently. Repeat folding until the dough comes together, then pat again to 1-inch thickness.
7. Remove cooked chicken from the Dutch oven and place on a plate, covering with foil to keep warm. Skim fat from the broth and bring it to a gentle boil over medium-high heat.
8. Cut the dough into nine 2x2-inch squares. Drop each square one at a time into the boiling broth. Lower heat to medium and simmer uncovered until all dumplings rise and a toothpick inserted into the center comes out clean, about 10 minutes.
9. Return the chicken to the pot and simmer for an additional 5 minutes. Serve chicken and dumplings in bowls, garnished with fresh parsley.

Nutrition Facts (per serving)

• Servings per recipe: 8
• Calories: 465
• Total Fat: 29g (38% DV)
• Saturated Fat: 14g (70% DV)
• Cholesterol: 143mg (48% DV)
• Sodium: 929mg (40% DV)
• Total Carbohydrate: 21g (8% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 2g
• Protein: 29g (58% DV)
• Vitamin C: 2mg (3% DV)
• Calcium: 102mg (8% DV)
• Iron: 3mg (15% DV)
• Potassium: 454mg (10% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredients and preparation. Consult your doctor or dietitian if following a medically restrictive diet.