Dorothy’s Chicken and Dumplings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. For the dumplings: In a bowl, stir together flour, baking powder, salt and pepper. Make a well in the dry mixture. Slowly drizzle in buttermilk and stir gently with a fork; batter should stick together but remain a bit wet. Use your hands to gather batter together into a dough. Cover with a wet towel and set aside.

Step 2

2. For the stew: In a 4-quart Dutch oven, heat oil over medium-high heat. Season chicken with salt and pepper. Working in batches to avoid overcrowding, sear chicken on all sides until browned but not cooked through, about 5 minutes. Add onion, carrot and rutabaga, and season with salt. Cook until lightly browned, about 4 minutes.

Step 3

3. Reduce heat and add butter and flour. Cook until flour is lightly browned and has a nutty fragrance, about 2 minutes. Add chicken stock and scrape bottom of pan to deglaze. Bring to a boil, then reduce to a simmer, season with salt and pepper, and cook 10 minutes. Bring heat up to a gentle boil, add sour cream and whisk to combine.

Step 4

4. Scoop a dollop of dumpling batter into pot so it rests atop liquid; repeat with remaining batter. Cover, reduce heat to low and cook 5 minutes. Flip each dumpling, replace lid, and cook 3 to 5 minutes longer (dumplings will turn a shade whiter when finished). Season stew to taste with salt.

Step 5

5. To serve, divide stew among bowls, sprinkle with parsley and enjoy.