Ingredients:
- 1 lb chicken breast, cut into 1-inch bite-sized pieces
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 cup mirepoix (finely diced onion, carrots, and celery)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken bone broth
- 1/2 cup whole milk
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, finely chopped
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 3/4 cup buttermilk, cold
- 2 tbsp melted butter
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, snipped
Instructions:
- Sauté the mirepoix. Melt 2 tbsp butter and 1 tbsp olive oil in the pot over medium heat and add the onion, carrots, and celery. Note: This builds the flavor base.
- Brown the chicken. Increase heat slightly and add the 1 lb of chicken breast pieces, cooking for 3-4 minutes until the edges are golden and opaque.
- Add the aromatics. Stir in the 3 cloves of minced garlic, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary. Note: Sautéing herbs briefly releases their oils.
- Create the roux. Sprinkle 1/4 cup flour over the mixture and stir constantly for 2 minutes until the flour smells slightly nutty.
- Simmer the base. Gradually pour in 4 cups bone broth and 1/2 cup whole milk while whisking. Bring to a gentle boil, then reduce to a simmer.
- Mix the dry dough. In your mixing bowl, whisk 1.5 cups flour, 2 tsp baking powder, and 0.5 tsp salt.
- Hydrate the dumplings. Fold in 3/4 cup cold buttermilk, 2 tbsp melted butter, parsley, and chives until just combined and shaggy. Note: Overmixing creates tough dumplings.
- Drop the dough. Use a spoon to drop golf ball-sized portions of dough into the simmering liquid, leaving space between them.
- The steam phase. Cover tightly with the lid and cook for 12-15 minutes until the dumplings are doubled in size and firm.
- The finish. Remove from heat and let rest for 2 minutes before serving with extra fresh chives.