Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on
  • 2 tbsp extra virgin olive oil
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp poultry seasoning
  • 6 cups chicken stock
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 0.5 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup cold buttermilk
  • 4 tbsp melted butter, slightly cooled
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and sear until golden brown on both sides. Remove chicken and set aside.
  2. In the same pot, sauté the carrots, celery, and onion until softened, about 5-7 minutes. Add garlic, thyme, and poultry seasoning, cooking for another minute until fragrant.
  3. Pour in the chicken stock and return the chicken thighs to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is tender.
  4. Remove chicken, discard skin and bones, and shred the meat into bite-sized pieces. Return the shredded meat to the pot.
  5. In a separate small saucepan, melt 4 tbsp butter and whisk in 1/3 cup flour to create a roux. Gradually whisk in 1 cup of the hot broth, then stir this mixture and the heavy cream back into the main pot to thicken.
  6. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Gently stir in buttermilk, melted butter, and parsley until just combined—do not overmix.
  7. Drop rounded tablespoons of the dough into the simmering broth. Cover with a tight-fitting lid and cook for 15 minutes without opening the lid (the 'no-peek' rule) to allow dumplings to steam into fluffy clouds.