Ingredients:
- 1.4 kg (3 lbs) boneless, skinless chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, chopped (approx. 1 cup / 150g)
- 2 carrots, peeled and diced (approx. 1 cup / 120g)
- 2 celery stalks, diced (approx. 1 cup / 100g)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp ground black pepper
- 1.9 litres (8 cups) chicken broth, low-sodium preferred
- 1 bay leaf
- 120 ml (1/2 cup) heavy cream
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- 250g (2 cups) all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 57g (1/4 cup) cold unsalted butter, cut into cubes
- 120 ml (1/2 cup) milk
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
Instructions:
- Season chicken with salt and pepper. Sear in olive oil in the pot until browned on both sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute.
- Pour in chicken broth, add the bay leaf, and bring to a boil. Return the chicken to the pot. Reduce heat and simmer, covered, for 20-25 minutes, or until chicken is cooked through and easily shredded. Follow this chicken dumpling recipe for best results.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot. Discard the bay leaf.
- In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk, parsley, and chives until just combined. Do not overmix.
- Drop spoonfuls of the dumpling mixture into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through and fluffy. A toothpick inserted into the center of a dumpling should come out clean.
- Stir in heavy cream. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot.