Ingredients: |
Ingredients: 1 tablespoon Olive Oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
10 cups Water
Kosher Salt and Black Pepper
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 ½ cups All-purpose Flour
1 tablespoon Baking Powder
½ teaspoon Baking Soda
6 tablespoon (3/4 Stick) Unsalted Butter, melted
¾ cup Buttermilk
2 tablespoons chopped fresh flat-leaf Parsley Leaves
|
Directions: |
Directions: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 the 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 (5-7 minutes). Add the chicken, bay leaves, and 10 cups Water. Bring to a simmer and cook until the chicken is cooked through (25-30 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 1/2 cup of the Flour, 2 cups of the cooking Liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened (8-10 minutes).
Make the dumplings:
Whisk together the remaining 2 cups of Flour, the baking powder, baking soda and 1/4 teaspoon each salt and pepper into a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonsful. Simmer, covered until the dumplings are firm (12-15 minutes).
Serve sprinkled with parsley. |
This recipe for Classic Chicken & Dumplings is from