Ingredients:

  • 1.5 lb bone in skin on chicken thighs
  • 1 large yellow onion, diced
  • 3 stalks celery, sliced
  • 2 large carrots, peeled and diced
  • 6 cups high-quality chicken stock
  • 1 cup heavy cream
  • 2 tsp fresh thyme
  • 1 bay leaf
  • 0.5 tsp cracked black pepper
  • 1 tsp salt (plus more for seasoning)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 4 tbsp unsalted butter, chilled and cubed
  • 0.75 cup cold buttermilk
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the 1.5 lb chicken thighs skin side down in the Dutch oven over medium high heat. Note: This renders the fat we'll use to sauté the vegetables.
  2. Remove the chicken and add the 1 diced onion, 3 sliced celery stalks, and 2 diced carrots. Cook 6 minutes until the onions are translucent and fragrant.
  3. Pour in the 6 cups chicken stock, add the 2 tsp thyme, 1 bay leaf, and the seared chicken. Simmer 25 minutes until the chicken is tender.
  4. While the pot simmers, whisk the 2 cups flour and 1 tbsp baking powder; cut in the 4 tbsp chilled butter until it looks like coarse crumbs.
  5. Gently fold in the 0.75 cup buttermilk and 2 tbsp parsley. Note: Stop as soon as the flour disappears to keep them light.
  6. Remove the chicken from the pot, discard the skin and bones, and shred the meat into bite-sized pieces.
  7. Return the shredded chicken to the pot and stir in the 1 cup heavy cream and 0.5 tsp black pepper.
  8. Spoon walnut sized portions of dough onto the simmering surface. Cover tightly and cook 15 minutes without lifting the lid.
  9. Lift the lid; the dumplings should be doubled in size and a toothpick should come out clean.
  10. Taste the broth and add the remaining 1 tsp salt (or more) as needed before serving.