Ingredients:

  • 3 lbs Bone-in, skin-on Chicken Thighs
  • 1 large Yellow Onion, chopped
  • 3 medium Carrots, roughly chopped
  • 3 Celery Stalks, roughly chopped
  • 4 cloves Garlic, minced
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (optional)
  • 8 cups Chicken Stock (low sodium)
  • 4 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 1/2 cup Fresh Parsley, roughly chopped (plus more for garnish)
  • Salt and freshly ground Black Pepper to taste
  • 2 cups All-Purpose Flour (for dumplings)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt (for dumplings)
  • 1 Tbsp Fresh Chives, minced
  • 1 Tbsp Fresh Parsley, minced (for dumplings)
  • 1 cup Cold Milk (Whole or 2%)
  • 2 Tbsp Cold Unsalted Butter, melted (for dumplings)

Instructions:

  1. Pat chicken thighs dry and season generously with salt and pepper. In a large Dutch oven, sear chicken in batches until deeply golden brown on both sides. Remove and set aside.
  2. Reduce heat. Add onions, carrots, and celery to the pot; cook until softened (about 8 minutes). Add garlic and cook for 1 minute more until fragrant.
  3. Push vegetables to one side. Add the 4 Tbsp butter to the cleared space and let it melt. Whisk in the 1/4 cup flour to create a smooth paste (roux). Cook for 2 minutes.
  4. Slowly whisk in the white wine (if using) to scrape up any browned bits from the bottom. Gradually whisk in the chicken stock until smooth. Return the seared chicken to the pot. Add thyme and bay leaves. Bring to a gentle simmer.
  5. Cover the pot and reduce heat to low. Simmer gently for 1 hour 15 minutes, or until the chicken is very tender.
  6. Carefully remove the chicken pieces. Shred the meat using two forks, discarding skin and bones. Skim excess fat from the broth surface if desired. Return shredded chicken to the pot. Stir in most of the fresh parsley. Adjust seasoning.
  7. While the broth returns to a gentle simmer, whisk together all dry dumpling ingredients (2 cups flour, baking powder, salt, chives, minced parsley). In a separate small bowl, mix the cold milk and melted butter. Pour wet into dry and stir just until combined—do not overmix! Lumps are fine.
  8. Increase heat so the broth is at a bare, steady simmer (not a rolling boil). Drop spoonfuls (about 1.5 Tbsp each) of the dumpling batter directly onto the simmering liquid, leaving a little space between them.
  9. Immediately cover the pot tightly. Reduce heat slightly to maintain a gentle simmer. Cook undisturbed for exactly 15–18 minutes. Do not lift the lid during this time.
  10. The dumplings should be puffed and cooked through. Garnish with reserved fresh parsley and serve immediately.