Chicken & Dumplings
2016-06-04 12:25:30
Serves 6
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs (about 2 lbs)
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 2 tablespoons fresh thumb, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 6 tablespoons butter, melted
- 3/4 cup buttermilk
Instructions
- In a large pot, heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper and add to pot. Cook until browned on each side, 6 minutes per side. Transfer chicken to a plate. Add in the celery, carrots, onions, thyme and garlic to the pot, stirring until the vegetables soften, 6 minutes. Add in the chicken, bay leaves and 10 cups water. In a small bowl, whisk together 1/2 cup of flour, 2 cups cooking liquid and 1/4 teaspoon salt and pepper. Add to pot and continue to simmer until broth is thick and chicken is cooked through, 30 minutes. Discard bay leaves and remove chicken, transferring to a plate. Shred with forks and return to pot. Meanwhile make the dumplings. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda and 1/4 teaspoon salt and pepper. Whisk in the butter and buttermilk and roll into large tablespoon balls. Drop the balls into the broth and simmer, cover, until dumplings are firm, 12 minutes. Spoon soup and dumplings into bowls and serve.
Adapted from Real Simple
Adapted from Real Simple
SALT & PREPPY https://www.saltandpreppy.com/
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