Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 0.75 cup carrots, peeled and sliced into rounds
  • 0.75 cup celery, sliced
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 5 cups high-quality chicken stock
  • 1 tsp dried thyme
  • 1 tsp black pepper, freshly cracked
  • 0.5 tsp salt
  • 2 cups all-purpose flour for dumplings
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.75 cup whole milk
  • 3 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place a 6-quart Dutch oven over medium-high heat. Pat chicken thighs dry and season with salt. Sear skin-side down for 6–8 minutes until mahogany-colored. Flip, cook for 2 minutes, then remove chicken to a plate, leaving the fat in the pot.
  2. Reduce heat to medium. Add 2 tbsp butter, onion, carrots, and celery. Sauté until onions are translucent. Add garlic and 0.25 cup flour, whisking for 2 minutes to create a blonde roux.
  3. Slowly whisk in the chicken stock to prevent lumps. Add thyme and pepper. Return chicken thighs to the pot. Bring to a simmer, cover, and cook for 20 minutes.
  4. While chicken simmers, whisk 2 cups flour, baking powder, and salt in a bowl. Stir in milk, 3 tbsp melted butter, and parsley until a shaggy dough forms. Do not overmix.
  5. Remove chicken from pot and quickly shred meat, discarding bones and skin. Return meat to the broth.
  6. Drop golf-ball-sized spoonfuls of dough onto the simmering broth. Cover tightly with the lid and simmer for 15 minutes without opening. Serve immediately garnished with fresh parsley.