One pot meal of delicious chicken and tender dumplings. This is a must have dish for this fall. Save it and make it for family and friends.. So delicious and comforting for those cold winter nights. This recipe is a bit different you will notice there are no carrots. 🥕 Find out the substitute.
INGREDIENTS
This recipe can be doubled to serve more.
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
2 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided, plus more for garnish
1 medium-size (9-ounce) yellow onion, chopped (about 1 cup)
Diced sweet potatoes (yams) about 1 cup or carrots
2 large celery stalks (about 5 ounces), chopped (about 1 1/3 cups)
¼ cup all-purpose flour
6 cups water
1 tablespoon chicken stock base (such as Better Than Bouillon)
Juice of 1 lemon (about 1/4 cup)
1 small bunch thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish (fresh works best)
1 ½ cups self-rising flour (about 6 ounces)
¾ cup buttermilk
2 tablespoons unsalted butter, melted
Directions
Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side down, in a medium Dutch oven/stew pot; cook over medium-high, undisturbed, until skin is browned and crisp, about 10 minutes. Transfer chicken to a plate, reserving drippings in Stew pot.
Add onion, sweet potatoes, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour, and cook, stirring constantly, 30 seconds. Stir in 6 cups water, stock base, and thyme sprigs. (chicken broth is okay to use) Return chicken to Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low, and gently boil, stirring occasionally, until vegetables are tender and a thermometer inserted in thickest portion of chicken registers at least 165°F, about 15 minutes. Remove chicken from Dutch oven (keep Dutch oven over medium-low heat), and transfer to a cutting board; let cool 5 minutes. Shred chicken, discarding skin and bones. Remove thyme from Dutch oven; discard. Return shredded chicken to Dutch oven. Stir in remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.
Stir together self-rising flour, buttermilk, and butter in a medium bowl until batter is just combined. Bring soup to a boil over medium-high. Drop batter by heaping tablespoonfuls into boiling soup. Cover and reduce heat to medium. Cook, undisturbed, until dumplings are cooked through, about 18 minutes. Garnish with additional pepper and thyme leaves. Watch the helpful video for instructions 😊
This is a perfect one pot dish. You can easily make it your own. Add peas or other delicious vegetables like kale. Service with a side salad and you or done.