Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 large carrots, sliced
  • 2 celery stalks, sliced
  • 3 tbsp unsalted butter
  • 6 cups chicken bone broth
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.75 cup whole buttermilk, cold
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken thighs with salt and pepper. In a large Dutch oven over medium-high heat, sear the chicken in a splash of oil until a mahogany crust forms, about 5 minutes per side. Remove chicken and set aside.
  2. In the same pot, melt 3 tablespoons of butter and sauté the onions, carrots, and celery until softened, scraping the bottom of the pot to release the fond.
  3. Stir in 1/4 cup of flour and cook for 2 minutes until nutty. Slowly whisk in the chicken bone broth and add the thyme and bay leaf.
  4. Dice the seared chicken and return it to the pot. Stir in the heavy cream and bring to a gentle simmer.
  5. Whisk the dry dumpling ingredients (2 cups flour, baking powder, salt) in a bowl. Fold in the cold buttermilk, 4 tablespoons of melted butter, and parsley until just combined.
  6. Drop rounded tablespoons of dough onto the simmering broth. Cover tightly and steam for 15 minutes without lifting the lid.