… from the California Kitchen
How you doin’? Recently I found a great recipe for a Southern specialty that I never cooked before—Chicken & Dumplings. The original recipe was written by, non-other than Dolly Parton, and who doesn’t love Dolly?
Growing up in the East Tennessee mountains, Dolly learned her way around a traditional Southern kitchen. The country legend may be a head-liner on the stage, but she can also cook like a super star. If you give Dolly the ingredients and a dash of time, she can cook it for you. Dolly’s favorite Sunday dinner is, you guessed it, Chicken & Dumplings. I made the recipe her way and then I changed it to fit my trusty Instant Pot and to better suit my tastes. The results were fantastic.
Dolly’s recipe called for a longer cooking time and homemade dumpling dough. My recipe calls for refrigerated dough for the dumplings and a very short cooking time. All the flavors and textures translated well to Instant Pot cooking.
By the way, if you have a chance, look up more inspirational Southern recipes in Dolly’s Dixie Fixin’s and see how you can adapt them to your Instant Pot.
Okay, let’s get into the mood. Play your favorite Dolly Parton shuffle and cook away.
Prep time: 20 minutes
Cook time: 12 minutes (2 minutes in the Instant Pot)
Yield: 4 to 6 servings
2 tablespoons unsalted butter
2 cups chopped yellow onions
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, fine grind
1 cup chopped celery
1 cup chopped peeled carrots
32ounces chicken broth
2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated buttermilk biscuits (I prefer Pillsbury Grands! Southern Homestyle biscuits—the 5-pack)
1 cup frozen green peas
1 cup heavy whipping cream
1 tablespoon chopped flat parsley for garnish
Covid-19 Quip of the Day: “I ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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