What's with the pic? It is what it is... simple! You don't need a fancy kitchen for good ole home cooking; i.e. chicken and dumplings. You just need a skillet and hot stove!
Start with thawed out or fresh bought 'skin on, bone in' chicken thighs. On high heat, sear the skin side down in olive oil and fresh dried herbs along with a splash of garlic powder, red pepper flakes and black pepper. Turn the thighs over and let the underside brown a bit too. Then cover for 4 min on med heat. Next, add 1/2 cup of chicken stock, cover again and let simmer for 24-30 min on low heat.
As for preparing the dumpling mixture: 2 cups of flour, 1/2 tsp of baking soda and 1 tsp baking powder, a pinch of salt, 1/2 cup of cold milk, 1/4 cup of cold buttermilk, add one egg and beat. If you think it is either too creamy or too stiff, then add either more flour or add a tbs or two vinegar diluted with cold water.
It should look like this -
To this add a sprinkle of dried herbs. Remove the chicken from the skillet, leaving all liquid. Turn up the heat until the juices becomes a rolling boil and then drop in your dumpling mixture (a serving spoonful at a time). As they puff and cook, they will absorb the liquid which is good but if they start to stick to the skillet, add a dollop of butter and drop or two of cold water. When they have fluffed up nicely, put the chicken thighs back, cover with the heat off until you are ready to serve!
Prepare the table!
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