Chicken and Dumplings (Classic Southern)

• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• 700 g Chicken thighs, bone-in, skin-on
• 1.2 liters Chicken stock
• 2 pieces Bay leaves
• 200 g Plain flour
• 2 tsp Baking powder
• 180 ml Buttermilk
• 15 g Fresh parsley
• 1 tsp Black pepper

1. Finely chop the yellow onion, then slice the carrot and celery into bite-size pieces. Season the chicken thighs all over with 1 tsp of the fine sea salt and a pinch of the black pepper.
2. Put the chicken thighs in a large pot and pour over the chicken stock. Add the onion, carrot, celery and bay leaves, then bring to a gentle simmer over medium heat.
3. Partially cover and simmer gently for 35 to 40 minutes, turning the thighs once, until the chicken is tender and the vegetables are soft. Skim any excess fat from the surface if you like.
4. Lift the chicken out to a bowl and leave until cool enough to handle. Remove and discard the skin and bones, then shred the meat into large pieces and return it to the pot; keep the stew at a low simmer.
5. In a mixing bowl, whisk together the plain flour, baking powder, and the remaining 0.5 tsp fine sea salt. Pour in the buttermilk and stir just until you have a soft, shaggy dough; do not overmix.
6. Drop the dumpling dough onto the gently simmering stew in 8 to 10 mounds, leaving a little space between them. Cover tightly and cook for 12 to 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
7. Finely chop the fresh parsley and stir most of it into the stew. Taste and season with the remaining black pepper, then ladle into bowls and finish with the remaining parsley.

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