6 Southern Down-On-The-Farm Recipes You Must Try!

1. Old-School Chicken And Dumplings

You can’t get more southern than chicken and dumplings! Here are the recipe ingredients and instructions.

Ingredients

1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces

 2/3 cup all-purpose flour

2 tablespoons canola oil, divided

 2 large carrots, diced

 2 stalks celery, diced

 1 large onion, diced

1 tablespoon poultry seasoning

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 14-ounce cans reduced-sodium chicken broth

1 cup water

1 1/2 cups frozen peas, thawed

1 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1 teaspoon poultry seasoning

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup nonfat buttermilk, (see Tip)

Instructions

1. Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
3. To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
4. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

PLEASE USE THE LINK BELOW TO CONTINUE ON TO THE NEXT RECIPE.

Fun Fact: Redeye gravy is made with pan drippings (usually from frying country ham) and leftover coffee.

Thank you to Eating Well for this great recipe.