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"This is an ode to Dolly Parton," says Rach. "One of her favorite dishes is chicken and biscuits." Chicken and dumplings is similar except that instead of baking the dough separately, you steam it in the pot with the chicken. Just make sure you use a large pan with a lid because you need to trap the steam to cook the dumplings. The recipe is super easy and tasty—and super satisfying—so give it a try!
Pro Tip from Rach: If you want to make things even easier, skip the dumpling ingredients below and just use a box biscuit mix, such as Jiffy or Bisquick. "Our family always used Jiffy because my mom wanted to make this in a jiffy!"
For the chicken, set 2 large pans on stove top, one with a lid. Pour 1 quart chicken stock in one pan and warm to low simmer. In the second pan, heat 1 tablespoon oil and brown chicken seasoned with salt and pepper in 2 batches, about 8 minutes, then remove to the pan with warm stock to braise. Add butter to the pan drippings from chicken and melt. Add celery, carrot, onions, leeks, bay and thyme bundle and soften 5 minutes, then add garlic and soften 2 to 3 minutes.
Remove cooked chicken from stock and cool.
Add flour to vegetables and stir a minute, then add the stock and simmer to thicken.
Remove skin and bones from chicken and pull or chop meat into bite-sized pieces. Add to gravy and vegetables.
For the dumplings, mix ingredients in a bowl until just combined. Use 2 large spoons to make dumplings and drop onto bubbling, simmering chicken and gravy. Cover and cook 15 minutes or until cooked through and puffed.
Top bowls of chicken and dumplings with chopped parsley, dill and chives.