I’ve been cooking up a storm this week. I love Fall and when I wasn’t driving around through the Cuyahoga Valley National Park, I was in the kitchen cooking up some comfort food. And there is nothing than brings more comfort than a bowl of chicken and dumplings. There was a lot of mmmmm’ing going around the dinner table this week and my daughter claims this is my best meal yet.
chicken pot pie recipe is the most visited page on this blog so if you guy love that recipe – you’re gonna LOVE this one! The dumplings are so light and fluffy! I used Gluten Free all purpose flour and they came out great.
Now I’m not one to keep you from a good thing – here’s the recipe!
Chicken and Dumplings
A Kitchen Muse:
slightly adapted from Real Simple
Comfort Food, entree, dinner
1 hour 30 mins
1 tablespoon olive oil 6 bone-in, skin-on chicken thighs (about 2 pounds) 5 or 6 chicken tenders (if you prefer some white meat in the recipe) 10 cups chicken broth kosher salt and black pepper 4 stalks celery, chopped 4 carrots, sliced 2 onions, chopped 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme 2 cloves garlic, chopped 2 bay leaves 2½ cups all-purpose flour (I use gluten free and it comes out fine!) 1 tablespoon baking powder ½ teaspoon baking soda 16 tablespoons (3/4 stick) unsalted butter, melted 1 cup buttermilk 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnishing
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. 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 chicken broth. 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). 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. 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.