World's Best Chicken and Dumplings
Flavorful chicken and stock with dumplings that are not too fluffy and not too dense but just right!
For the chicken and broth
- butter 2 Tbsp
- boneless skinless thighs 6
- salt and pepper
- onion 1
- celery stalks 3
- carrots 2
- garlic clove 1
- Better than Bouillon, chicken flavored 2Tbsp
- chardonnay 1/2 cup
- Water to cover
- Heavy cream, if desired
- flour 2 cups
- salt 1tsp
- baking powder 4 tsp
- eggs 4
- buttermilk 1/2c
- melted butter 1/4c
- chopped parsley about a half cup
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- Melt butter over medium high heat in a dutch oven. Dry chicken thighs very well and salt and pepper both sides. Sear both sides of chicken thighs over medium high heat until both sides are a nice medium brown (you are not looking to cook the chicken through, merely to sear both sides). Remove the chicken to a plate once both sides are seared. Add the onion, celery and carrots to the pan and stir frequently until the onions start to become translucent. Add the minced garlic and stir until fragrant. Add the Better than Bouillon and stir into the veggies. Add the wine and scrape any chicken bits off the pan (the acid in the wine makes this much easier). Add the chicken back into the pan and cover with water by about 1-2 inches. Bring to a low boil and cover for 45 minutes. Remove chicken, shred and add back to the pot. Bring back to a medium boil to prepare to drop the dumplings in.
- As the chicken finishes up, prepare the dumplings. Combine all ingredients for the dumplings and stir loosely. Do not overwork the dumplings or they will be too dense. Stir until just combined. When the chicken stock returns to a boil, begin dropping in dumplings. I do anywhere from golfball to lime sized dumplings. Drop in various places until dumpling dough is gone. Once the dumplings have risen to the top, turn off the heat and cover for 20 minutes. This will steam the dumplings and they will be nice and soft.
- After 20 minutes, remove the lid. It should look like a big dumpling crust on the top. This is where I like to add some heavy cream. I eyeball it but it's probably about a half cup. Just pour over the dumplings and fold in gently. The goal is to break apart the dumplings a bit but not too much. The cream also helps cool down the chicken and dumplings which are very hot. Ladle into bowls and serve!
- Note: Use as much or as little parsley as you wish in the dumplings. I like a lot. You could also use chives.
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