Ingredients:

  • 2 lbs bone-in skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 3 medium carrots, diced into 1/2 inch coins
  • 2 celery stalks, finely sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp rubbed sage
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp cold unsalted butter, cubed
  • 1 cup whole buttermilk
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat chicken thighs bone-dry and season aggressively with salt and pepper. In a Dutch oven over medium-high heat, sear thighs skin-side down in olive oil for 6-8 minutes until mahogany-colored. Flip and sear for 2 minutes. Remove and set aside.
  2. Reduce heat to medium. In the rendered fat, sauté carrots, celery, and onion until translucent (about 5 minutes). Add garlic, thyme, and sage, stirring for 60 seconds.
  3. Deglaze the pot with a splash of broth, scraping the fond from the bottom. Pour in remaining broth, add bay leaves, and return chicken to the pot. Bring to a simmer, then reduce heat to low and cover for 20 minutes.
  4. While chicken simmers, whisk flour, baking powder, kosher salt, and pepper in a bowl. Cut in cold butter with a pastry cutter until it resembles coarse crumbs. Stir in buttermilk and parsley until just combined (do not overmix).
  5. Remove chicken from the pot to shred (optional) or leave whole. Drop golf-ball-sized spoonfuls of dough into the simmering broth.
  6. Cover the pot with a tight-fitting lid and cook for 15 minutes. Follow the 'No-Peep' rule: do not lift the lid during this time to ensure dumplings steam into light clouds.