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Slow-Simmered Chicken and Dumplings on a plate
Melissa Hart

Slow-Simmered Chicken and Dumplings

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 medium yellow onion diced
  • 2 celery ribs sliced
  • 2 medium carrots sliced
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 3/4 cups all-purpose flour divided
  • 2 tsp baking powder
  • 3 tbsp cold unsalted butter cubed
  • 3/4 cup whole buttermilk
  • 2 tbsp chopped flat-leaf parsley

Method
 

  1. Season chicken with 1 tsp salt and pepper. Brown skin-side down in oil in a Dutch oven over medium-high heat 6 minutes. Turn; cook 2 minutes more.
  2. Transfer chicken to a plate; pour off all but 1 tbsp fat. Cook onion, celery, and carrots 5 minutes until onion softens.
  3. Return chicken with broth and bay leaf. Bring to a gentle simmer; cook partially covered 30 to 35 minutes until chicken reaches 175°F.
  4. Remove chicken; discard skin and bones. Pull meat into bite-size pieces; discard bay leaf.
  5. Whisk 1/4 cup flour with 1/2 cup pot broth until smooth. Stir into pot; simmer 3 minutes until lightly thickened.
  6. Whisk remaining 1 1/2 cups flour, baking powder, and remaining 1/2 tsp salt. Rub in butter until pea-size pieces remain; stir in buttermilk.
  7. Return chicken to simmering broth. Drop 12 heaping dough spoonfuls over surface, leaving gaps.
  8. Cover tightly; cook 10 minutes without lifting lid. Uncover; simmer 5 to 7 minutes until dumpling interiors are dry, not gummy. Finish with parsley.