ⓘ
When it comes to country music, no one does it better than Dolly Parton. She’s released more than 70 albums, written hundreds of songs and starred in her fair share of movies. With all that talent, you’d think that this country queen would stop right there. Not Dolly!
She likes to take a turn in the kitchen once in a while, too. Recently, she published her go-to recipe for chicken and dumplings on Instagram. Seeing it—and knowing it’s Dolly’s signature dish—I had to give it a try.
Find out if her recipe is worth singing about!
What You’ll Need for Dolly’s Chicken and Dumplings
Lisa Kaminski/Taste of Home
You’ll need just a few basic groceries:
- 3-pound stewing hen—I just used a whole chicken here
- Onion, peeled and left whole
- 1/4 cup celery leaves, chopped
- 2-1/2 teaspoons salt, divided
- 3/4 teaspoon pepper
- 2 cups all-purpose flour
- 3/4 cup milk
- 3 tablespoons shortening
- 1/2 teaspoon baking soda
First impressions of Dolly’s dumplings
Looking at this chicken and dumplings recipe, it’s fairly brief. There aren’t many ingredients, but sometimes the simplest things are the most delicious—like these amazing five-ingredient recipes. In fact, I had all the ingredients, save for the chicken, already at home.
You might have a few questions about that stewing hen. A stewing hen is simply an older chicken. They’re used commonly for soups, stews and broths, so it makes sense to see one in this recipe. (They also can be cheaper than traditional chickens.) If your butcher doesn’t carry them, you can opt for a whole chicken instead—just keep it around the three-pound mark.
Getting started with the chicken broth
Lisa Kaminski/Taste of Home
The first step in Dolly’s chicken and dumplings recipe is to make a simple chicken broth. To do this, add two quarts of water to a Dutch oven—I used a five-quart model to make sure I had plenty of room. Then add two teaspoons of salt and the chicken. Cover and bring to a boil.
Once the base is boiling, reduce the heat to a simmer and add in your pepper, celery leaves and whole, peeled onion. Now, my Dutch oven didn’t have room for the whole onion, so I just cut it in half and fit it in on either side of the chicken. I don’t think Dolly would mind!
With all your ingredients inside, replace the cover and let this simmer away until the chicken starts to come away from the bone. For me, this took about an hour, though I’d recommend keeping an eye on things after 40 minutes.
Finishing your broth and chicken
When the chicken is nice and tender, you can turn off the heat and remove it from the pot to cool. Then take the broth you’ve made and strain it. I just used a simple mesh sieve, so a few smaller bits of onion and celery remained. If you want your broth to be clearer, you can use cheesecloth—it’s a helpful tool to keep in the kitchen.
Then, once the chicken is cooler to handle, start to remove the meat—you can discard the bones and skin. Since the chicken is so tender, it will pull apart pretty easily. If you do have some larger pieces, like the chicken breast, Dolly recommends you cut it into one-inch pieces. I didn’t get too precise about this—it’s rustic, country cooking after all!
If you’d like, this is a perfect place to stop. You can refrigerate the broth and chicken and prep this dish the next day if you want. I, however, couldn’t wait to give this dish a try, so I kept going.
Getting ready for dumplings
Lisa Kaminski/Taste of Home
With your broth strained, return it to the Dutch oven and bring to a boil. While this is going, you can start to make the dumplings. It’s pretty simple—almost like making a biscuit. Just whisk together the flour, salt and baking soda. Then cut in the shortening until it’s in pea-sized pieces. You can do this with your hands, but I like using a pastry blender to keep the shortening cold.
Once that’s combined, stir in your milk. I used whole milk, but whatever you have on hand is just fine. I think buttermilk would be pretty tasty in here! After this has come together as a dough, turn it out onto the countertop (be sure to dust it with a little flour first) and knead for a few minutes. Dolly recommends five in her recipe. I just kneaded it as long as it took to listen to “I Will Always Love You”—that’s about three minutes.
With the dough ready, roll it out until it’s about a half-inch thick. From there, cut it into an inch to inch-and-a-half squares.
Putting the homemade chicken and dumplings together
At this point, that broth should be boiling. Being careful, spoon the dumplings into the broth, cover your pot and cook for ten minutes. After that, stir in your chicken and cook until heated through—just a few more minutes. Also, add Dolly’s favorite pecan chicken salad to the table.
How does Dolly’s chicken and dumplings dish taste?
Lisa Kaminski/Taste of Home
After having this chicken and dumplings dish simmering away all afternoon—it smelled amazing!—I was excited to try it. I ladled myself a more than generous helping and dove right in. Let me say, Dolly does it right!
The broth, though simple, was so satisfying. Honestly, I could sip that plain. But combined with that super tender chicken, it was a real joy to eat. As for those dumplings—I’d categorize them as a hit. They were fluffy on the outside, but a little dense inside—textbook dumpling, in my opinion.
Topped with a little cracked pepper and some fresh parsley, I thought this dish was really comforting and darn tasty. Dolly’s no one-hit wonder in the kitchen, either. Try her cinnamon bread, butterscotch pie, summertime coleslaw or some of her original Dolly Parton Duncan Hines baking mixes.
It’s no wonder that Dolly says this is her signature dish—it’s certainly one that I’d make over and over. Thinking about adding your own twist to this chicken and dumplings recipe? Learn more about making dumplings from scratch.
Our Best Recipes for Country Comfort Food
World's Best Lemon PieMother's pies were always so memorable, with tender, flaky crusts. In summer the order of the day was lemon meringue! —Phyllis Kirsling, Junction City, Wisconsin
Southern Black-Eyed PeasI find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Catfish ParmesanMississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare. —W.D. Baker, Starkville, Mississippi
Easy Pimiento CheeseEvery good Southerner has their own easy pimiento cheese recipe. It's wonderful on crackers, in a sandwich with a fresh summer tomato, inside a grilled cheese sandwich or plain with some crackers. —Josh Carter, Birmingham, Alabama
Down South Sweet Tea CakeI think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Tex-Mex Potato SaladI created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas
Southern Okra Bean StewWhen this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Green Tomato SalsaI came up with this green tomato salsa so I could use up all the fresh tomatoes from my garden. —Vanessa Moon, Tucson, Arizona
Southern Hoppin' JohnThis is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina
Southern Sweet Potato PieThis Mississippi sweet potato pie is very popular in the South. It's a particular favorite at our house because we always have plenty of sweet potatoes in our garden. Try it with a dollop of whipped cream. —Bonnie Holcomb, Fulton, Mississippi
Mini Hot BrownsHere's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Southern Shrimp and GritsA southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Springtime Beignets & BerriesI've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Southern Potato SaladThis potato salad with a Southern twist is perfect for a church supper or potluck. The pickles add an extra sweetness. —Gene Pitts, Wilsonville, Alabama
Southern Seafood GumboI tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois
Southern Lane CakeI just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Cajun Shrimp SkilletThere’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
Southern Fried BLTI’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia
The Best Pecan PiePecan pie is a Thanksgiving tradition in my house, and I was on a quest to create the ultimate version. This might be it!—James Schend,
Taste of Home Deputy Editor
Shredded Barbecue Chicken over GritsThere’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah
Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Southern Fried Chicken with GravyFried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen
Editor's Tip: Ever tried the popular southern dish fried
chicken and waffles? Here's why it belongs on your breakfast menu.
Chocolate Pecan TorteThis impressive dessert looks lovely on a buffet table. It takes some time to prepare, but it’s worth the effort. —Lois Schlickau, Haven, Kansas
Slow-Cooked Pork BarbecueYou need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. —Connie Johnson, Springfield, Missouri
Corn PuddingCornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Biscuits and Sausage GravyThis biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
Lasagna RollsMy Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
Bread Pudding with Bourbon SauceThere's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania
Gulf Coast Jambalaya RiceAs the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Sausage JohnnycakeHere’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, Alberta
Southern Pimiento Cheese SpreadA classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.
Bourbon SlushAt our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio
Seasoned Crab CakesAt the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland
The Best Chicken & Dumplings Homemade chicken and
dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those
types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
Grandma's Southern Collard GreensMy grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Grits PieSimple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina
Banana PuddingI didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
Homey Mac & CheeseI also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey
Chicken-Fried Steak & GravyAs a child, I learned from my grandmother how to make these chicken-fried steaks. I taught my daughters, and when my granddaughters are older, I’ll show them, too. —Donna Cater, Fort Ann, New York
Cheddar Corn BiscuitsSkip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, Saskatchewan
Iva's Peach CobblerMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
Carolina Shrimp & Cheddar GritsShrimp and grits are a house favorite—if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. —Charlotte Price, Raleigh, North Carolina
Roasted Fresh OkraIf you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Red Beans and SausageTurkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Skillet Pineapple Upside-Down CakeFor a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Creole JambalayaJambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Southern Loaded Sweet PotatoesFor a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
Quick Buttermilk CornbreadThe tattered recipe card for this buttermilk cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
Carolina Crab BoilThis pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
Marina’s Golden Corn FrittersJust one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Raisin Pecan PieI remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
Southern Fried ChickenThis recipe was a happy accident, reveals Patricia Gowen of Amherst, Virginia. "I discovered at the last minute that I didn't have enough all-purpose flour for coating the chicken, so I used pancake mix instead," she smiles. "It did taste different—but everyone at our house liked it."
Key Lime CupcakesI made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan
Country Chicken and GravyHere's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
Bananas Foster SundaesI have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Sweet Potato CrispMy not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.—Kathy Hamsher, Moon Township, Pennsylvania
Creole CornbreadCornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
