Chicken and Dumplings
Chicken and Dumplings is the perfect comfort food - warm and hearty, filled with chicken and vegetables.
- 2 pounds bone-in, skin-on chicken thighs (8 thighs)
- Freshly ground black pepper
- 2 teaspoons canola oil
- 3 small onions
- 3 medium carrots
- 2 ribs celery
- 2 Tablespoons apple cider vinegar
- 6 cups sodium reduced chicken broth
- ½ teaspoon dried thyme leaves
- 1 pound chicken wings (10 wing pieces) (see note)
- ¼ cup minced parsley leaves
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup cold buttermilk
- 4 Tablespoons unsalted butter melted and cooled (½ stick)
- 1 large egg white
Dry chicken thighs with paper towel. Season with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in a large dutch oven over medium high heat. Add half of the chicken thighs, skin side down. Cook until skin is well browned and crisp, about 5 minutes. Flip thighs and cook until well browned. Transfer thighs to a large plate and repeat with remaining thighs. Discard all except for 1 teaspoon of the fat from the dutch oven.
Add onions, carrots and celery to the pot. Cook until softened and beginning to brown, about 7 minutes. Slowly stir in the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth and thyme. Return the chicken thighs to the pot, as well as any juices from the plate and the chicken wings. Bring to a simmer and cover. Simmer until a paring knife slips easily into the chicken thighs, 45-55 minutes.
Remove pot from heat. Remove chicken thighs and wings from pot with tongs and place on a plate to cool slightly. While chicken is cooling, skim as much fat as possible from the top of the stew with a spoon. Remove meat from bones and shred into bite sized pieces. Discard bones and the skin from the chicken wings. Add meat back to the pot.
Whisk together all purpose and whole wheat flours, sugar, salt and baking soda in a large bowl. Stir buttermilk and butter together in a medium bowl so that the butter forms clumps. Whisk in the egg white. Stir buttermilk mixture into the flour mixture with a rubber spatula until the batter pulls away from the sides of the bowl.
Return stew to a simmer and stir in parsley. Scoop the batter in 2 Tablespoon portions onto the top of the stew, leaving about ¼ inch between each scoop. Wrap the lid of the dutch oven with a clean dish towel, and cover, ensuring that the towel does not fall onto the cook top. Simmer until dumplings have doubled in size and a toothpick inserted into the center of one comes clean. Serve.
If you don't have chicken wings, use 1lb of extra chicken thighs instead. The resulting broth may not be as thick.
To make ahead: prepare recipe to the end of step 3. Remove chicken from pot, and when cool enough to handle, remove chicken from bones and place in an airtight container. Refrigerate broth in dutch oven, and chicken it it's container until ready to serve, up to 2 days. To prepare: skim fat from the top of the broth and stir chicken back into stew. Continue with recipe, bringing stew to a simmer while beginning to prepare dumplings.
Calories: 515kcal | Carbohydrates: 32g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 857mg | Potassium: 660mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4362IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg