Dive into the bold flavors of the South with my Backyard Chicken and Dumplings recipe. Smoked chicken seasoned with Boudreaux's signature Creole spices meets a silky, rich stew punctuated by a mirepoix and crispy bacon. The star? Fluffy homemade dumplings with a hint of optional heat from hot pepper relish, simmered in a thick, herb-infused broth. It's a comforting classic with a spicy twist, perfect for warming up your dinner table. Ready in a few simple steps, this dish promises a delightful kick in every spoonful!

Ingredients:

For the Chicken:

• 1 whole chicken
• Boudreaux's Backyard Fire and Smoke Creole Seasoning, to taste
• Olive oil, for coating
• 2 quarts chicken stock
• 4 strips thick bacon, cubed
• 1 cup onions, chopped
• 1/2 cup celery, chopped
• 2 carrots, chopped
• 5 cloves garlic, minced
• 2 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1 quart heavy cream
• Boudreaux's Backyard Lil’ Bit Better Creole Seasoning, to taste
• Boudreaux's Backyard Low & Slow Simmer Seasoning, to taste
• Thyme, to taste
• Oregano, to taste
• Chives, chopped for garnish

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp. + 1 tsp. baking powder
• 1/2 tsp. salt
• Fresh cracked pepper, to taste
• 4 tbsp. unsalted butter, melted
• 3/4 cup milk
• Hot pepper relish, optional

Directions:

1. Pat the chicken dry and coat with olive oil. Season liberally with Boudreaux's Backyard Fire and Smoke Creole Seasoning.
2. Smoke the chicken at 300 degrees Fahrenheit indirect heat until the internal temperature reaches 155 degrees.
3. Debone the chicken, placing the bones and skin in a stockpot. Cube the meat and set aside.
4. Add the chicken stock to the pot with the chicken bones and skin. Simmer for 30-45 minutes. Strain and discard solids.
5. Render the bacon in a separate pot until crispy, then remove and set aside on paper towels.
6. In the same pot, add the mirepoix (onions, celery, carrots), and sauté until just soft. Then, add the garlic and cook until fragrant, about 1 minute.
7. Stir in the butter with the vegetables until melted. Sprinkle in the flour to make a roux, cooking for a few minutes while stirring constantly.
8. Pour in the stock and heavy cream. Season with Lil’ Bit Better and Low & Slow Simmer Seasonings. Bring to a simmer before adding the cubed chicken.
9. For the dumplings, mix the flour, baking powder, salt, and pepper in a bowl. Gradually add the milk and melted butter (and pepper relish, if using), folding until a soft dough forms. Add a little more liquid if necessary.
10. Drop spoonfuls of the dumpling dough into the simmering stew, ensuring they are submerged. Cover and simmer for 15-20 minutes, until the dumplings are cooked and the stew has thickened.
11. Gently stir in thyme and oregano.
12. Serve hot, garnished with the crispy bacon and fresh chives.

Notes:

• Make sure to adjust the seasonings to your taste.
• The stew can thicken upon cooling, so add a little extra stock or water when reheating if necessary.