I love some chicken & dumplings and this dinner was so flavorful that I would highly recommend it based upon that. The chicken was so yummy and tender, I was shocked at how good this came out. I will always use chicken thighs from now in versus breasts as they are so much tastier. There are 2 things I would change about this meal. While it was so tasty it was more of a soup than the thick & hearty chicken and dumplings I am used to. So, I would try to thicken up the sauce a little bit more to get it to a heartier consistency. Secondly, the dumplings were a little on the large size and I made them smaller than the recipe called for. So, if I made them over again I would make the dumplings a teaspoon or slightly larger than that as they expand so much during the cooking process. I served the meal with some of those yummy croissants that come in the can - we love those!
ingredients
• 1 tbsp EVOO
• 6 bone in, skin on chicken thighs (2 lbs)
• 4 stalks celery, chopped
• 4 carrots, chopped
• 3 onions, chopped
• 2 tbsp fresh thyme leaves
• 3 large cloves garlic, minced
• 2 fresh bay leaves (I used some from my garden)
• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 6 tbsp unsalted butter melted & cooled slightly
• 3/4 cup buttermilk, at room temp
• 2 tbsp fresh parsley, chopped
• biscuits or croissants for dredging
• 6 bone in, skin on chicken thighs (2 lbs)
• 4 stalks celery, chopped
• 4 carrots, chopped
• 3 onions, chopped
• 2 tbsp fresh thyme leaves
• 3 large cloves garlic, minced
• 2 fresh bay leaves (I used some from my garden)
• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 6 tbsp unsalted butter melted & cooled slightly
• 3/4 cup buttermilk, at room temp
• 2 tbsp fresh parsley, chopped
• biscuits or croissants for dredging
directions
1. Heat the oil in a large pot or dutch oven over medium-high heat. Season the chicken with salt, pepper & garlic powder on both sides. Brown the meat in batches (don't over crowd the pot), 4-6 mins per side and then transfer to a plate.
2. Add the celery, carrots, onion, thyme & garlic to the chicken drippings in the pot and cook, stirring occasionally for 5-7 minutes. Add the bay leaves, 10 cups of water and stir. Add the chicken and bring the pot to a boil, reduce heat to a simmer and cook for 30 minutes until the chicken is cooked through. Remove the chicken from the pot and shred, removing the bones and skin in the meantime. Add the shredded chicken back to the pot with the broth and veggies and stir.
3. Whisk together 1/2 cup flour, 2 cups of cooking liquid, and 1/4 tsp each of salt & pepper in a medium size bowl. Make sure the pot is on medium and the broth is at rapid simmer then SLOWLY whisk the flour mixture back into the pot and simmer until slightly thickened, about 10-12 minutes.
4. Whisk the remaining 2 cups flour, baking powder & soda, 1/4 tsp each s & p in a large bowl. Mix in the melted butter, buttermilk and parsley with your hands until a soft dough forms. If it seems to dry add a dab of buttermilk just so all the ingredients are well combined. Form small balls of dough and drop them in the pot. Simmer, covered, 15 minutes until the dumplings are cooked through. Serve each dish with a sprinkle of fresh parsley on top as well.
2. Add the celery, carrots, onion, thyme & garlic to the chicken drippings in the pot and cook, stirring occasionally for 5-7 minutes. Add the bay leaves, 10 cups of water and stir. Add the chicken and bring the pot to a boil, reduce heat to a simmer and cook for 30 minutes until the chicken is cooked through. Remove the chicken from the pot and shred, removing the bones and skin in the meantime. Add the shredded chicken back to the pot with the broth and veggies and stir.
3. Whisk together 1/2 cup flour, 2 cups of cooking liquid, and 1/4 tsp each of salt & pepper in a medium size bowl. Make sure the pot is on medium and the broth is at rapid simmer then SLOWLY whisk the flour mixture back into the pot and simmer until slightly thickened, about 10-12 minutes.
4. Whisk the remaining 2 cups flour, baking powder & soda, 1/4 tsp each s & p in a large bowl. Mix in the melted butter, buttermilk and parsley with your hands until a soft dough forms. If it seems to dry add a dab of buttermilk just so all the ingredients are well combined. Form small balls of dough and drop them in the pot. Simmer, covered, 15 minutes until the dumplings are cooked through. Serve each dish with a sprinkle of fresh parsley on top as well.
Enjoy!
These recipes adapted from Real Simple.
These recipes adapted from Real Simple.
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