Dinner

It was a most blustery morning, cold and windy - cleared up some by the afternoon but still chilly. So, it was a day for some comfort food.

CHICKEN AND DUMPLINGS!

Which I had never made before , and really was not sure how but thanks to the google, we had a lovely dinner!

This is from REAL SIMPLE magazine, and it is sort of a lot of steps, something that I don't normally like. But none of them were all that hard and the results were very good. It does not use any chicken stock or bullion only water - but the broth is very rich.

1 

tablespoon 

olive oil 

6 

bone-in, skin-on chicken thighs (about 2 pounds) 

kosher salt and black pepper 

4 

stalks celery, chopped 

4 

carrots, chopped 

2 

onions, chopped 

2 

tablespoons 

fresh thyme leaves or 2 teaspoons dried thyme 

2 

cloves garlic, chopped 

2 

bay leaves 

2 1/2 

cups 

all-purpose flour 

1 

tablespoon 

baking powder 

1/2 

teaspoon 

baking soda 

6 

tablespoons 

(3/4 stick) unsalted butter, melted 

3/4 

cup 

buttermilk 

2 

tablespoons 

chopped fresh flat-leaf parsley leaves, plus more for serving 

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

I did not put parsley in the dumplings, but other than that I followed this recipe .