Southern Chicken and Dumplings

Ingredients

Instructions

0 of 6 steps complete

1. 1Melt 3 tbsp butter in a Dutch oven over medium heat. Cook onion, carrots and celery 6 minutes until softened; add garlic for 30 seconds.
2. 2Sprinkle in ¼ cup flour and stir 1 minute. Slowly stir in broth, then add thyme, bay leaf, salt, pepper and whole chicken thighs. Simmer covered 20 minutes until chicken reaches 175°F.
3. 3Remove chicken, shred it and return to the pot with the cream. Discard the bay leaf and keep at a gentle simmer.
4. 4For dumplings, whisk 2 cups flour, baking powder and salt. Cut in cold butter until crumbly, then stir in buttermilk just until a soft dough forms.
5. 5Drop heaping tablespoons of dough onto the simmering stew. Cover and cook 15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
6. 6Garnish with parsley and serve hot. Refrigerate leftovers within 2 hours for up to 3 days.