Kardea Brown's Chicken and Dumplings | Delicious Miss Brown

Cook along with Kardea as she shares her recipe for a Southern staple topped with fluffy chive dumplings that hits the spot every time! Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax! Get the recipe ▶ https://foodtv.com/3YxN3Q4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken and Dumplings RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 15 min Active: 15 min Yield: 4 servings Ingredients Chicken: 6 tablespoons unsalted butter 6 boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 1 medium yellow onion, diced 4 celery stalks, sliced 1/2 inch thick 4 medium carrots, peeled, sliced 1/2 inch thick 2 tablespoons all-purpose flour 2 cloves garlic, chopped 6 cups chicken stock 1 bay leaf 1/2 bunch fresh parsley leaves, for serving Dumplings: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 tablespoons vegetable shortening 2/3 cup buttermilk 2 tablespoons chopped chives Nonstick cooking spray, optional Directions For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate. Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes. For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives. Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown#FoodNetwork #DeliciousMissBrown #ChickenAndDumplings Kardea Brown's Chicken and Dumplings | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=84hw-XfxjZ8