 Summary
Talk about comfort food this is one of my favorites. This will probably be one of your favorites, too.
Cookware used in Recipe
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
Prep Time
30 Minutes
Servings
4 - 6
Classic Chicken and Dumplings Ingredients: 1 Tbls. olive oil 6 bone-in, skin-on chicken thighs (about 2 pounds) or whole chicken kosher salt and black pepper 4 stalks celery, chopped 4 carrots, chopped 2 onions, chopped 2 Tbls. fresh thyme leaves or 2 teaspoons dried thyme 2 cloves garlic, chopped 2 bay leaves 2 ½ cups all-purpose flour 1 Tbls. baking powder ½ tsp. baking soda 6 Tbls (¾ stick) unsalted butter, melted ¾ cup buttermilk 2 Tbls. chopped fresh flat leaf parsley leaves, plus more for serving
Directions: Heat the oil in 6 Quart Stock Pot or 4 Quart Sauce Pan/Slo Cooker over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley. |
