Description
Cracker Barrel Chicken and Dumplings: Savory chicken, fluffy dumplings, classic comfort in a savory broth.
Ingredients
Scale
- 2 pounds (900g) bone-in chicken thighs and breasts
- 8 cups (1.9 liters) chicken broth (low-sodium preferred)
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 2 tablespoons (30ml) vegetable oil
- Salt and black pepper to taste
- 2 cups (250g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons (42g) cold unsalted butter
- ¾ cup (180ml) cold buttermilk
Instructions
- Heat vegetable oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on both sides. Remove chicken to a plate.
- Add onions, carrots, and celery to the pot and sauté for 5-6 minutes. Add garlic and cook 30 seconds more. Return chicken to the pot.
- Pour in chicken broth and add bay leaves, thyme, and sage. Bring to a boil, reduce heat, and simmer 30-40 minutes until chicken is tender.
- Meanwhile, make dumpling dough by whisking flour, salt, and baking powder. Cut in cold butter until mixture resembles coarse crumbs. Add buttermilk and stir just until dough comes together.
- Roll dough on a floured surface to ⅛-inch thickness and cut into 1×2-inch rectangles.
- Remove chicken from broth. Discard skin and bones, then shred meat and return to pot. Adjust seasonings.
- Bring broth to a gentle boil and add dumplings one by one, stirring occasionally. Reduce heat, cover, and simmer 15-20 minutes until dumplings are tender.
- Remove from heat and let rest 10 minutes before serving.