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Dolly Parton Shares Her Favorite Sunday Supper Recipe

Growing up in the East Tennessee mountains, Dolly Parton sure knows her way around a traditional Southern meal.

Dolly Parton Shares Her Favorite Sunday Supper Recipe
Photo by Getty Images

Growing up in the East Tennessee mountains, Dolly Parton sure knows her way around a traditional Southern meal. The country legend may be a star on the stage, but she also can cook her way into any kitchen if you give her some ingredients and a dash of time.

Parton recently took to her Facebook to share her recipe for her favorite Sunday supper, chicken and dumplins’. A family woman herself, Parton makes the recipe sound all too easy to whip up in no time and a home-style dish that no one could ever resist! Get more helpings of Parton’s homemade recipes in her cookbook, Dolly’s Dixie Fixin’s.

Dolly Parton’s Chicken and Dumplins’

Prep time: 10-15 minutes
Cook time: 45-60 minutes

Ingredients:
1 (3-lb) chicken
2½ tsp salt
¾ tsp pepper
1 onion, peeled and left whole
¼ cup chopped celery leaves
2 cup all-purpose flour, plus extra for kneading
½ tsp baking soda
3 Tbsp. vegetable shortening
¾ cup milk

Instructions: 

  1. Put the chicken and 2 teaspoons of salt in 2 quarts of water into a Dutch oven. Cover the chicken and wait for the water to come to a boil.
  2. After the water starts to boil, bring the temperature down to medium heat. Add pepper, onion and celery leaves.
  3. Let the chicken simmer just enough for the meat to fall off the bone.
  4. Take the chicken and onions out of the cooking pot and strain the celery leaves to discard along with the onion.
  5. Once the chicken has cooled, take off parts of the meat to cut into 1-inch pieces. Discard any skin and bones from the chicken left.
  6. Bring the chicken broth back to high heat and leave to boil.
  7. In a medium-sized bowl, mix the flour, baking soda and ½ teaspoon of salt together. Add shortening by cutting small pieces with a knife and fork or pastry cutter. Continue to stir until the mix reaches a breadcrumb-like consistency.
  8. Slowly stir in the milk until the dough is moist. Spread the dough out on a flour-covered surface and knead for 5 minutes. Roll the dough into a ½-inch thickness and proceed to cut into 1 ½-inch squares.
  9. Take small pieces of dough and add them to the boiling broth. Reduce to low heat, cover the pot and let simmer for about 10 minutes. Stir occasionally.
  10. Add chicken into the pot and cook for about 8 minutes or until the chicken is warmed all the way through.
  11. Serve it while it’s hot and enjoy some good Southern cookin’!

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