Is it open for discussion that the last time I blogged on this actual page was May 6, 2021? No. But is it open for discussion that I’m vibing in my new cowboy hat making chicken and dumplings? Yes.
Chicken and Dumplings
- 4 bone in, skin on chicken thighs
- 1 medium onion, diced
- 2 large carrots, sliced into rounds
- 3 stalks celery, chopped
- 1/4 cup all purpose flour
- 6 cups of water with chicken base, or 6 cups of stock (use what you have!)
- Little bundle of fresh thyme
- 1.5 cups self rising flour (to make you’re own it’s 1 cup flour with 1.5 tsp baking powder and 1 tsp. kosher salt)
- 3/4 cup buttermilk
- 2 Tbsp. unsalted butter, melted
- Get your Dutch oven hot hot hot with about a tbsp or so of olive oil. Salt and pepper your thighs and get them going, skin side down. Brown the other side and then transfer them to a plate. This will take a bit to get it nice and brown and you want to render the fat off of those thighs!
- Add in your mirepoix (carrots, onion and celery) and get those going for a few minutes. It’s going to start smelling like Jesus’s kitchen, so you’re on the right track!
- Add in the 1/4 of flour and stir it for a few minutes. (You’re making a roux, fam.)
- Slowly add in the liquid you’re using (stock or water) and drop in the thyme bundle. Tuck the chicken thighs back in. Keep this at a simmer for about 15 minutes or so, until the veggies are tender and the thighs are cooked through.
- Remove the thighs and the thyme bundle, and keep it going at a light simmer. Remove the skin and bones from the thighs, and put the remaining shredded meat back in.
- In a bowl, combine the set rising flour, melted butter, and buttermilk. Drop this batter into the simmering liquid by the spoonful. Keeping the pot on a simmer, cover it and let it go for another 15 minutes or so. Season it with s&p, and garnish each bowl with a touch of chopped thyme and enjoy!
XO,
Kathryn
Beans+Rahz 