Chicken and Dumplings (Southern Style)

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Chicken thighs, bone-in, skin-on
• 1.2 liters Chicken stock
• 180 g Plain flour
• 2 tsp Baking powder
• 180 ml Buttermilk

1. Melt the butter in a large pot over a medium heat. Add the onion, carrots and celery, then season with 1 tsp of the salt and the pepper. Cook for 8 to 10 minutes, stirring, until the vegetables soften and the onion turns translucent.
2. Add the chicken thighs and pour in the chicken stock. Bring to a gentle simmer, then partially cover and cook for 35 to 40 minutes, turning the chicken once, until the meat is tender and pulling away from the bone.
3. Transfer the chicken to a plate. When cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
4. Bring the pot back to a steady simmer. In a bowl, whisk together the plain flour, baking powder and the remaining 1 tsp salt, then stir in the buttermilk just until a soft, shaggy dough forms. Do not overmix.
5. Return the shredded chicken to the pot. Drop the dumpling dough in heaped spoonfuls over the bubbling stew, spacing them out. Cover and cook on a gentle simmer for 14 to 16 minutes, without lifting the lid, until the dumplings are puffed and cooked through.
6. Uncover and simmer for 5 to 8 minutes, stirring gently between dumplings, until the broth thickens to a light gravy consistency. Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot.

Made this recipe? Rate it — a comment is optional.