Classic Chicken and Dumplings

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Celery

  Raw

  4 stalk, medium or 160g

• Carrots

  Raw

  4 large or 288g

• Onions

  Raw

  2 medium or 220g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Garlic

  Raw

  4 clove or 12g

• Wheat flour

  White, all-purpose, unenriched

  2 ½ cup or 313g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Baking soda

  Leavening agents

  ½ tbsp or 7g

• Butter

  Unsalted

  6 tbsp or 85g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

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 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 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 to 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 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.
2. (source: https://www.realsimple.com/food-recipes/browse-all-recipes/classic-chicken-dumplings)