Low Iodine Old-Fashioned Chicken and Dumplings

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

5.0

(27)

Low Iodine Old-Fashioned Chicken and Dumplings

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Ingredients

6 servings

For the chicken and broth

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp kosher salt
½ tsp black pepper
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-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 ½ tsp dried thyme)
1 bay leaf
½ cup frozen peas
salt and pepper to taste

For the dumplings

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
¾ cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
3 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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 5–6 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 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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