Chicken and dumplings

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 3 stalks celery, sliced
• 6 cups chicken stock
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 bay leaf
• 2 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup whole milk (for dumplings)
• 3 tablespoons unsalted butter, melted (for dumplings)
• 1/2 teaspoon black pepper

Steps

1. 1

   1. Place chicken thighs in a large Dutch oven with chicken stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is cooked through. Remove chicken, shred the meat, and discard bones and skin.

2. 2

   2. In the same pot over medium heat, melt butter and sauté onion, carrots, and celery for 6 minutes until softened. Add garlic and cook one minute more, then sprinkle in flour and stir for 2 minutes to cook out the raw taste.

3. 3

   3. Pour the reserved broth back into the pot gradually, whisking to avoid lumps, then stir in whole milk. Return shredded chicken, add black pepper, and simmer on low while you make the dumplings.

4. 4

   4. Whisk together the dumpling flour, baking powder, and salt in a bowl. Stir in melted butter and milk until just combined — the batter should be thick and shaggy, do not overmix.

5. 5

   5. Drop heaped tablespoons of dumpling batter directly onto the surface of the simmering broth. Cover the pot tightly and cook undisturbed for 15 minutes until the dumplings are puffed and cooked through.

6. 6

   6. Ladle into deep bowls, scatter fresh thyme over the top, and serve immediately.