Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 medium carrots, diced
  • 2 stalks celery, sliced
  • 1 large yellow onion, finely chopped
  • 6 cups high-quality chicken stock
  • 1/4 cup all-purpose flour (for the roux)
  • 1/2 cup heavy cream
  • 2 tsp fresh thyme
  • 1 tbsp chopped parsley
  • 1 dried bay leaf
  • 2 tbsp unsalted butter
  • 2 cups all-purpose flour (for dumplings)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup whole milk, chilled
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg

Instructions:

  1. Season the chicken thighs generously with salt and pepper. In a 5-quart Dutch oven, melt 2 tablespoons of butter over medium-high heat. Sear the chicken skin-side down for 6–8 minutes until a deep mahogany crust develops. Flip and sear for 3 more minutes, then remove chicken and set aside.
  2. In the same pot, add the diced onions, carrots, and celery. Sauté for approximately 5 minutes, using a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan until vegetables soften.
  3. Sprinkle 1/4 cup of flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken stock and add the thyme and bay leaf. Return the chicken to the pot and bring to a gentle simmer.
  4. In a large mixing bowl, whisk together 2 cups of flour, baking powder, and salt. In a separate bowl, combine the chilled milk, 4 tablespoons of melted butter, and the egg. Gently fold the wet ingredients into the dry until just combined (do not overmix).
  5. Drop rounded tablespoons of the dough onto the surface of the simmering broth. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid to ensure the dumplings steam properly.
  6. Remove the lid, stir in the heavy cream and fresh parsley. Remove the bay leaf and serve warm.