🍳 MAKE IT

1
Stir the flour, baking powder, salt, and pepper together in a mixing bowl.
2
Create a well, drizzle in the buttermilk slowly, and mix gently with a fork until the dough just comes together and remains slightly wet.
3
Gather the dough with your hands, cover with a damp towel, and set aside.

4
Heat ¼ cup avocado oil in a 4-quart Dutch oven over medium-high heat.
5
Season the chicken cubes with salt and pepper.
6
Sear the chicken in batches until browned on all sides but not cooked through, about 5 minutes, then set aside.
7
Add the pearl onions, carrot, and rutabaga to the pot, season lightly with salt, and cook until lightly browned, about 4 minutes.
8
Reduce the heat, add the butter and ¼ cup flour, and cook, stirring, until lightly browned and nutty, about 2 minutes.
9
Pour in the chicken stock, return the chicken to the pot, and scrape the bottom to deglaze.
10
Bring to a boil, reduce to a simmer, season with salt and pepper, and cook 10 minutes.
11
Increase the heat slightly, add the sour cream, and whisk until fully incorporated.

12
Drop spoonfuls of dumpling batter onto the surface of the stew so each rests on top of the liquid.
13
Cover the pot, reduce the heat to low, and cook 5 minutes.
14
Flip each dumpling, cover again, and cook 3–5 minutes more until the dumplings turn pale and cooked through.

SERVE!

Dorothy’s Chicken and Dumplings