Chicken and Dumplings

Ingredients

• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1.5 teaspoons kosher salt, divided, plus more to taste
• 0.5 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.75 cup whole milk
• 3 tablespoons unsalted butter, melted, for dumplings
• 0.25 cup chopped fresh parsley

Instructions

1. Season the chicken pieces with 1 teaspoon of the salt and the black pepper.
2. Melt the 2 tablespoons butter in a large Dutch oven over medium-high heat and sear the chicken skin-side down for 5 minutes until golden; flip and sear 3 minutes more, then remove and set aside.
3. Add the onion, carrots, and celery to the pot and cook for 8 minutes until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Return the chicken to the pot and pour in the chicken broth, then add the bay leaves and thyme.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 35 to 40 minutes, until the chicken is very tender and reaches an internal temperature of at least 165 F.
7. Remove the chicken from the pot, let it cool slightly, then shred the meat off the bones and discard the skin and bones.
8. While the chicken cools, whisk together the flour, baking powder, and remaining 0.5 teaspoon salt in a bowl.
9. Stir in the milk and melted butter just until a soft, slightly sticky dough forms; do not overmix.
10. Return the shredded chicken to the pot and bring the broth back to a gentle simmer.
11. Drop the dumpling dough by heaping tablespoons directly onto the surface of the simmering broth, spacing them slightly apart.
12. Cover and simmer for 15 to 18 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.
13. Discard the bay leaves, taste the broth and adjust salt as needed, then ladle into bowls and garnish with fresh parsley.

Nutrition

Calories	520
Protein	34 g
Fat	24 g
Carbs	40 g
Fiber	3 g
Sodium	820 mg

Estimated per serving