Chicken and Dumplings
Ingredients
The Filling
-
2
pieces
bone-in chicken thighs
-
1
tablespoon
olive oil
-
to taste
none
Kosher salt
-
to taste
none
freshly ground pepper
-
2
tablespoons
unsalted butter
-
¼
cup
yellow onion, diced
-
2
ribs
celery, diced
-
2
small
carrots, finely chopped
-
3
sprigs
thyme, leaves removed
-
1
tablespoon
all-purpose flour
-
8
cups
low-sodium chicken stock
The Dumplings
-
¾
cup
all-purpose flour
-
½
cup
cornmeal
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
1
cup
buttermilk, shaken
-
1
tablespoon
buttermilk, shaken
Instructions
- Preheat the oven to 400°F and roast the chicken thighs for 20-25 minutes until golden brown.
- Shred the chicken once cooled and set aside.
- In a Dutch oven, melt butter and sauté onion, celery, carrot, and thyme for 2-3 minutes.
- Mix in flour and cook for about 1 minute, then pour in chicken stock and simmer for 6-7 minutes.
- In a bowl, whisk together flour, cornmeal, baking powder, and salt, then add buttermilk and mix until combined.
- Drop spoonfuls of the dumpling batter into the simmering broth and cover to cook for about 5 minutes.
- Add the shredded chicken into the pot, stir gently, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
156
Total fat
7g
Total carbohydrates
15g
Total protein
15g
Sodium
800mg
Cholesterol
50mg
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