- 45 mins
Ingredients
- Dumpling:
- 1 1/4 lb. boneless skinless chicken thighs
- 1 tsp. coarse salt
- 1 tsp. pepper
- 2 bsp. Olive oil
- 4 Tbsp. butter
- 1 sweet onion, diced
- 1/2 C. sliced carrots
- 1/3 C. sliced celery
- 4 cloves garlic, minced
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1/4 C. flour
- 6 C. chickens tock
- 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 heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skiller and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool.
Reduce th eheat to mediu, and addd another 2 tablespoons of butter. Add the onions, carrots, celery, garlic, rosemary and thyme. Toss in another pinch of salt and pepper,s tirring well. Cook until softened,a bout 5 minutes.
While the vegetablescook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine hte milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
Stir th e1/4 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 int he 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 bit and bring the mixture to a s immer, then cook while it bubbles for about 10 minutes. You want it to thicken up well. Stream in the heavy cream and stir well. Srop large spoonfuls of dough all around the top of the pot. Don't worry about overcrowding. You want th emixture to be bubbling for 10 to 15 minutes so it cooks the dumplings. After 10 minutes, gently flip the dumplings.