Classic Chicken and Dumplings

By Jahel

Ingredients

• 1 T olive oil
• 6 bone-in, skin on chicken thighs (about 2 lbs.)
• kosher salt
• black pepper
• 4 stalks of celery, chopped
• 4 carrots, chopped
• 2 onions, chopped
• 2 t thyme
• 2 cloves garlic, chopped
• 2 bay leaves
• 2-1/2 c flour
• 1 T baking powder
• 1/2 t baking soda
• 6 T (3/4 of stick) unsalted butter, melted
• 3/4 c buttermilk
• 2 T chopped fresh parsley leaves

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Heat oil in large pot over med-heat. Season chicken with 1/2 t salt and pepper. Brown in batches, 4-6 mins per side. Transfer to plate, reserve the pot.
Add the celery, carrots, onions, thyme and garlic to the drippings in the pot and cook, stirring, until the veggies begin to soften, 5-7 mins. Add the chicken, bay leaves, and 10 c water. Bring to a simmer and cook until chicken is cooked thru, about 25-30 mins. Discard bay leaves and transfer chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding skin and bones).
Whisk together 1/2 c flour, 2 c cooking liquid and 1/4 t each salt and pepper in small bowl. Slowly whisk flour mixture back into the pot and simmer until slightly thickened, 8-10 mins.
Make the dumplings: Whisk together remaining 2 c of flour, baking powder, baking soda, and 1/4 t each salt and pepper in med bowl. Whisk in butter, buttermilk and parsley. Reduce heat to low and drop mixture into broth in 8 large spoonfuls. Simmer, covered, until dumplings are firm, 12-15 mins. Serve sprinkled with parsley.