Chicken and Dumplings

• servings: 6
• active time: 30m
• total time: 2 hours

Ingredients

1 tablespoon olive oil

6 bone-in, skin-on chicken thighs (about 2 pounds)

1 tablespoon kosher salt and black pepper

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 cloves garlic, chopped

2 bay leaves

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

3/4 cup buttermilk

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1.Heat the oil in a large pot or Dutch oven over medium-high heat.

Season the chicken with ½ teaspoon each salt and pepper.

Brown in batches, 4 to 6 minutes per side.

Transfer to a plate; reserve the pot.

2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes.

Add the chicken, bay leaves, and 10 cups water.

Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes.

Discard the bay leaves and transfer the chicken to a plate; let cool.

Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl.

Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.Make the dumplings:

Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl.

Whisk in the butter, buttermilk, and parsley.

Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls.

Simmer, covered, until the dumplings are firm, 12 to 15 minutes.

Serve sprinkled with parsley.