The Only Classic Chicken and Dumplings Recipe You Need
0 mins
Total time6
Serving15
IngredientsEnable cook mode
Ingredients
1
Tbspolive oil6
bone-in, skin-on chicken thighskosher salt black pepper
4
stalks celery, chopped4
carrots, chopped2
onions, chopped4
tspfresh thyme leaves or dried thyme2
cloves garlic, chopped2
bay leaf1
Tbspbaking powder6
Tbspunsalted butter, melted2
Tbspchopped fresh flat-leaf parsley leaves, plus more for serving1⁄2
c2 all-purpose flour1⁄2
tspbaking sodaDirections
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 chicken 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).
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