Classic Chicken and Dumplings

This is my absolute favorite comfort dish!  I used to go to my grandmother's a lot when I was growing up and she  made this for me every time!

Now, Grandma didn't get all fancy with making hers but it was to die for.   She taught me how to make her recipe for them.  It was just a matter of boiling the chicken with some seasonings and making the dumplings with Bisquick.

Anyway, this is a modern recipe for a classic dish!   Browning the chicken first gives the dish its flavor, and eliminates the need for chicken broth.
Chicken and dumplings is a dish that consists of  chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough.

Hands-On Time

30 Mins

Total Time

1 Hour 30 Mins

Yield

Serves 6

Ingredients

1 tablespoon olive oil

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

 salt and  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 (or 1 tsp dry parsley flakes) chopped fresh flat-leaf parsley leaves, plus more for serving  

Step 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.

Step 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).

Step 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.

Step 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.

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