← Nouns Cooking · American

Ingredients

• 4 tbsp Butter
• 1 Onion, diced
• 2 Carrot, diced
• 2 celery sticks, diced
• 3 cloves Garlic, finely chopped
• 30 g Plain (all-purpose) flour
• 1.5 l chicken stock
• 700 g boneless, skinless chicken thighs
• 1 tsp Dried thyme
• 1 Bay leaves
• 240 ml whole milk
• 250 g plain flour
• 1 tbsp Baking powder
• 1 tsp Salt
• 3 tbsp cold butter, diced
• 240 ml Buttermilk
• 2 tbsp Parsley, chopped

Method

1. Melt the butter in a large, wide lidded pot over medium heat. Cook the onion, carrot and celery for 6–8 min, until soft. Add the garlic for 1 minute, then stir in the 30 g flour and cook for 1 minute more.
2. Slowly stir in the stock, then add the chicken thighs, thyme and bay leaf. Simmer gently, partly covered, for 20 min, until the chicken is cooked through (75°C/165°F).
3. Lift out the chicken, shred it with two forks and return it to the pot with the milk. Season well and keep at a gentle simmer.
4. For the dumplings, mix the flour, baking powder and salt, then rub in the cold butter with your fingertips until it looks like breadcrumbs. Stir in the buttermilk and parsley until just combined into a soft, sticky dough.
5. Drop heaped tablespoons of dough over the surface of the stew, leaving a little space between them.
6. Cover tightly and simmer over low heat for 15 min without lifting the lid, until the dumplings are puffed and cooked through. Serve in deep bowls.

Tips

• Keep the lid on while the dumplings cook; the trapped steam is what makes them light.
• A shredded rotisserie chicken is a good shortcut: simmer the stew for 10 min, then stir in the meat.

Sources

Written in our own words after cross-checking these recipes:

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