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Down Home Dumplins

About This Episode

Kimberly gets cozy in Southern California with some comforting chicken and dumplings. Back in her Nashville kitchen, Kimberly makes her own version of this comfort food classic, Down Home Dumplins, with the help of her very own family.

Southern Chicken and Dumplings

  • Cook time: 45 minutes
  • Yield: 6 Servings


  • 4 chicken breasts with skin, boneless
  • Salt
  • Pepper
  • Flour
  • 2 tablespoons oil
  • 1 medium onion, finely diced
  • 1/2 cup carrot, finely diced
  • 1/2 cup celery, finely diced
  • 2 jalapeños, finely diced
  • 1/4 teaspoon cayenne
  • 1 tablespoon thyme, minced
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 3 cups self-rising flour
  • 3 tablespoons Crisco, cold
  • 3/4 to 1 cup cold milk


Season the chicken with salt and pepper. Dredge in flour.

Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots, celery, jalapeños, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.

In the meantime, make the dumpling dough. Mix the flour, Crisco and milk in a bowl. Using your hands, mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.

Remove the cooked chicken from pan. Remove the skin and discard. Using two forks, shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon, scoop 16 dumplings and drop them into the pot. Cover halfway with the lid and simmer for 20 minutes. Season with salt and pepper.


Crostini and Black-Eyed Pea Purée

  • Cook time: 12 minutes
  • Yield: 6 Servings


  • 1/4 cup olive oil
  • 5 sprigs of thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic, crushed
  • Bay leaf
  • 1 15 ounce can black-eyed peas, drained and rinsed
  • 1/4 cup vegetable stock
  • Salt
  • Pepper
  • Baguette, sliced on bias


Heat the olive oil in a saucepan over medium-high heat. Add the thyme, chili flakes, garlic, and bay leaf and cook, stirring occasionally for approximately 2 minutes until golden brown. Add black-eyed peas and vegetable stock and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes, until the flavors have melded. Discard bay leaf and sprigs of thyme, and transfer the pea mixture to a blender. Purée until smooth. (Sprinkle in a little water if mixture is too dry.) Season with salt and pepper, and transfer to a bowl.

Drizzle olive oil over slices of bread and toast in oven until golden brown.

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