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
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves, plus extra for garnish
• 2 bay leaves
• 1.5 cups all-purpose flour (for dumplings)
• 2 teaspoons baking powder
• 3/4 teaspoon fine salt
• 2 tablespoons cold unsalted butter, cubed (for dumplings)
• 3/4 cup whole milk (for dumplings)
• 1 tablespoon fresh chives, finely chopped

Steps

1. 1

   1. Place chicken thighs in a large Dutch oven with onion, carrots, celery, bay leaves, thyme, and stock. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until chicken is cooked through.

2. 2

   2. Remove chicken and set aside to cool slightly. Discard bay leaves. Pull meat from bones and shred into chunks, discarding skin and bones.

3. 3

   3. In the same pot over medium heat, melt butter, whisk in flour, and cook for 1 minute. Gradually stir in milk and heavy cream, simmering until the broth thickens to a rich, velvety consistency. Return shredded chicken to the pot and season well with salt and pepper.

4. 4

   4. Make the dumpling dough by whisking together flour, baking powder, and salt, then cutting in cold butter until crumbly. Stir in milk and chives just until a shaggy, soft dough forms — do not overmix.

5. 5

   5. Drop heaped tablespoons of dumpling dough directly onto the surface of the simmering broth, spacing them slightly apart. Cover the pot tightly and cook for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.

6. 6

   6. Ladle into deep bowls, ensuring each serving gets plenty of dumplings and broth, then scatter fresh thyme leaves over the top and serve immediately.