Classic Chicken and Dumplings I

Sounds like a really good dish. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Dish

Cuisine American

Servings servings

Ingredients

6 chicken thighs, bone in and skin on
4 stalks celery, chopped, import celery
3-4 carrots, chopped
2 onions, chopped
2 teaspoons dried thyme
2 cloves garlic, smashed and minced
2 bay leaves
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, between 1/4 and 1/2 block of butter
3/4 cup buttermilk, OR make from a shortcut on this site
2 tablespoons fresh parsley, chopped, plus more for serving
10 cups chicken stock, fresh or from powder
olive oil, as needed
salt and pepper, to taste

Instructions

Heat a splash of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper on each side. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
Add the celery, carrots, onions, thyme, and garlic to the pot and cook, stirring, until the vegetables begin to soften, about 5-7 minutes. Add the chicken, bay leaves, and stock. Bring to a simmer and cook until the chicken is cooked through, about 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate and let cool let cool. Once the chicken is cooled, shred the chicken with 2 forks and return it to the pot, discarding the skin and bones or use for a treat for your dog.
Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and salt and pepper to your liking in a small bowl. Slowly whisk the flour mixture into the pot and simmer until slightly thickened, about 8-10 minutes.
To make the dumplings whisk together the remaining 2 cups of flour, 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, about 12-15 minutes. Serve sprinkled with parsley.

Notes

The 6 thighs might cost you about 80 Baht, go with quarters, use the thighs and save the legs for another recipe. Thighs from quarters are large than buying thighs separate. For 6 servings, this is about 40 cents per serving. Excellent value.

Shortcut: Buttermilk.

Adapted from an internet recipe.