Ingredients:

  • 2 lbs bone in, skin on chicken thighs
  • 2 large carrots, diced
  • 3 stalks celery, sliced
  • 1 large yellow onion, finely chopped
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 6 cups chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped
  • 1.5 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup cold buttermilk
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tbsp fresh chives, minced

Instructions:

  1. Season the chicken thighs aggressively with salt and pepper. In a 6-quart Dutch oven over medium-high heat, sear the chicken skin-side down until mahogany-colored and crisp (about 6-8 minutes). Flip and sear for 3 minutes. Remove chicken and set aside.
  2. Lower heat to medium. In the rendered chicken fat, sauté carrots, celery, and onion until the onions are translucent. Stir in 4 tablespoons of butter and 1/4 cup flour, whisking for 2 minutes to create a light roux.
  3. Slowly whisk in the chicken bone broth, thyme, and bay leaf. Bring to a gentle simmer. Add the seared chicken back into the pot, cover, and simmer for 20 minutes.
  4. While the chicken simmers, prepare the dumpling dough. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Gently fold in the cold buttermilk, 4 tablespoons melted butter, and chives until just combined. Do not overmix.
  5. Remove the chicken thighs from the pot, shred the meat (discarding bones and skin), and return the meat to the gravy. Stir in the fresh parsley.
  6. Using a small cookie scoop, drop rounded tablespoons of dough onto the surface of the simmering soup. Cover with a tight-fitting lid and perform the 'No-Peek' steam for 15 minutes until the dumplings are doubled in size and fluffy.