6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 to 3 pounds of chicken thighs
All Purpose flour
Self rising flour
Buttermilk
Salted or unsalted butter
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef paul prudhomme’s poultry magic
1 Yellow onion
2 ribs celery
Fresh thyme
Preparation of ingredients
Step 1-Chop 1/2 of a yellow onion, 2 ribs celery and 1 tablespoon of thyme. Make sure you chop your thyme really fine.
Step 2- Place chicken thighs into strainer and rinse off with cold water
Step 3-Lightly Season Chicken thighs on both sides with Tony Chachere’s creole seasoning and chef Paul Prudhomme’s poultry magic.
***Preheat fire to high heat***
Step 4- Add 1 tablespoon of salted butter into pan. Let butter melt.
Step 5- Add chicken thighs. Let sear for 2 minutes on each side. Once done remove the chicken thighs.
***Lower your temperature to medium high heat***
***Once you sear your chicken thighs, the chicken will release oil. We will make a roux with that oil. ***
Step 6- Add 1/4 Cup of all-purpose flour into oil and stir for 1 minute. Once done remove roux out of pan and set aside.
***Preheat fire to medium low heat***
Step 7-Add 4 1/2 to 5 cups water, 1 cup chopped yellow onion, 1 cup chopped celery and 1 tablespoon of fresh thyme. Stir all ingredients together.
Step 8- Add your chicken thighs. Cover with lid. Let simmer for 1 hour.
Step 9- Remove chicken thighs and set aside. Strain chicken stock with a mesh strainer with a large bowl underneath it. This will remove the onions and celery.
Step 10- Take the meat off of the bones of the chicken thighs. Discard any skin or fat. You only want the meat only. Shred the meat until it resembles thin strips.
Making the dumplings.
Makes up to 9 to 20 dumplings
Step 11- Add 2 cups all-purpose flour, 1/2 cup melted salted or unsalted butter and 1 cup buttermilk. Stir all ingredients together until mixture has formed a dough. Careful not to over mix.
Step 12- take a small amount of dough and roll into ball and flatten it with the palm of your hand. Remember you can make up to 9 or 20 of these dumplings.
***Preheat fire to medium high heat***
Step 13- Add roux into saucepan and stir. Let get hot for 2 minutes.
Step 14- Add chicken stock mixture into pan and stir. Add 1/2 teaspoon of Tony Chachere’s creole seasoning and 1/2 teaspoon of chef Paul Prudhomme’s poultry magic. Stir. Let simmer for 3 to 5 minutes.
Step 16 Add Shredded chicken and stir.
Step 15- Add dumplings on top of liquid. Cover with lid and let simmer for 10 minutes. Once your dumplings have almost doubled in size they are done. Insert a toothpick into each dumpling and it should come out clean.
Step 16-Optional. If you chicken stock liquid appears to be too thick add between 1/8 and 1/4 cup water. This will thin the liquid out and flavor will not be affected.
Serve hot and enjoy!
YouTube instructional video
