Southern Chicken and Dumplings

Recipe View **Make the Chicken (1 hour 5 minutes):** In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the chicken breasts, skin-side down, and sear for 2-3 minutes per side, until lightly browned. Pour in the chicken broth and enough water to cover the chicken completely. Bring to a simmer over high heat, then reduce the heat to low, cover, and simmer gently until the chicken is cooked through and easily pulls away from the bone, about 1 hour.

Recipe View Transfer the chicken to a plate to cool slightly. Once cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces.

Recipe View **Make the Dumplings (20 minutes):** While the chicken is cooling, prepare the dumplings. In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the 1/3 cup plus 2 tablespoons of shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Recipe View Make a well in the center of the flour mixture and pour in the milk. Stir until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 1-2 minutes. Divide the dough into 16 equal pieces.

Recipe View **Assemble and Cook (25 minutes):** Add 2 cups of water, condensed cream of chicken soup, 1/2 teaspoon salt, and pepper to the pot with the chicken cooking liquid. Bring the mixture to a boil over medium-high heat.

Recipe View Add the shredded chicken to the pot and return to a boil. Drop the dumpling pieces, one at a time, into the simmering soup. Cover the pot, reduce the heat to medium-low, and simmer until the dumplings are puffy and cooked through, with no doughy center, 10 to 20 minutes. Check for doneness by cutting into a dumpling; it should be cooked all the way through.

Recipe View Serve hot and enjoy!