Artificial Food Coloring Free Old-Fashioned Chicken and Dumplings
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Learn more āIngredients
6 servings
For the chicken and broth
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp unsalted butter
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 3 stalks celery, sliced into Ā½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 5 cups low-sodium chicken broth
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- 1 bay leaf
- Ā½ cup frozen peas
- salt and pepper to taste
For the dumplings
- 1 Ā½ cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp kosher salt
- Ā¾ cup whole milk
- 3 tbsp unsalted butter, melted
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until the foam subsides. Add the chicken thighs skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
- 2
Reduce the heat to medium. Add the carrots, celery, and onion to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 6ā7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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