📝 Instructions
= Recipe
1. Season each side of 2 lbs chicken thighs liberally with Tony Chachere's original seasoning. Cook over medium-high heat for a couple of minutes per side, or until each side is browned. Add in 4 cups chicken broth. Bring to a boil. Reduce heat and simmer for 30 minutes or until chicken easily shreds. Remove chicken and broth from pot.
2. In the same pot, add 3-4 strips bacon, diced, 1 cup celery, diced, and 1 cup carrots, diced. Season with Tony Chachere's spice and herb seasoning. Cook until bacon is browned. Melt in 3 tbsp butter. Add 1 tbsp minced garlic and cook until fragrant, about 1 minute.
3. Whisk in 0.25 cup flour and cook until browned, about 2 minutes. Return chicken broth and chicken to pot. Stir to combine. Add in 1 cup half and half and 1 tsp fresh sage, 1 tsp thyme, and 1 tsp rosemary. Reduce heat to a simmer and cover. Cook for 5-10 minutes.
4. Meanwhile, make the dumplings. Add 2 cups flour, 1 tbsp baking powder, and 1 tsp Tony Chachere's spice and herb seasoning to a bowl and stir to combine. Add 1 cup buttermilk and stir to combine. Form dumplings about 1" in size.
5. Add dumplings to pot. Stir to make sure they are covered by the liquid. Bring to a simmer. Cover pot and cook for 10-15 minutes. Enjoy!
