Classic Chicken & Dumplings

Today marks the first day in almost two months that I finally have internet again at home. My husband and I moved September 9th from our city-slicker living to country bumpkin living. We've gone back to our 'country roots' and love it!

I haven't had too much time in my packing up in the old and unpacking in the new to do any new recipes. I have, however, made one soup that my husband loved! Sadly, no pictures, so you'll just have to take my word for it.

I'm all about the dumpling so here it is!

INGREDIENTS:

• 1 Tablespoon Olive Oil
• Bone-in, Skin-on chicken thighs (about 2 pounds)
• Kosher Salt & Black Pepepr
• 4 Stalks Celery, Chopped
• 4 Carrots, Chopped
• 2 Onions, Chopped
• 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 2 Cloves garlic, chopped
• 2 Bay Leaves
• 2 1/2 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons (3/4 stick) unsalted butter, melted
• 1/4 Cup Buttermilk
• 2 Tablespoons Chopped Fresh Flat-Leaf Parsley Leaves (Plus more for serving)

DIRECTIONS:

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

Serve sprinkled with parsley.

Servings: 6


From: Dawn Perry - September 2013