Ingredients
- Dumpling:
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 tsp. coarse salt
- 1 tsp. black pepper
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 sweet onion, diced
- 1/2 c. Sliced carrots
- 1/3 c. Sliced celery
- 4 garlic cloves, minced
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1/4 c. Flour
- 6 c. Chicken broth
- 1/3 c. Heavy cream
- 2 1/2 c. Flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 c. Buttermilk
Preparation
Step 1
Season the chicken with salt and pepper. Heat a large pot over medium-high Hestand add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5-6 minutes per side. Remove the chicken and set aside in a bowl, shredding once cool.
Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery, garlic, Rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the mil and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continue to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the chicken back into the pot. Increase the heat a b