Classic Southern Chicken And Dumplings

Heat the unsalted butter in a Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Sear until the skin is deep golden brown, then flip and briefly sear the other side. Wash hands and all surfaces thoroughly after handling raw chicken to prevent cross-contamination.

Remove the partially cooked chicken to a plate. Add the diced onion, carrots, and celery to the rendered chicken fat in the Dutch oven. Sauté over medium heat until the onions are softened and translucent.

Stir in the minced garlic and fresh thyme, cooking until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly to coat them, cooking the raw flour taste out and creating a roux base.

Gradually pour in the chicken stock while scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the seared chicken thighs and any resting juices to the pot. Bring to a gentle simmer, cover, and cook until the chicken reaches an internal temperature of 74C/165F and is completely tender.

Using tongs, carefully transfer the cooked chicken from the broth to a cutting board. Once cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces using two forks.

While the broth continues to simmer and reduce slightly, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, salt, and chopped parsley. Cut the cold, cubed butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently stir in the cold buttermilk until just combined into a shaggy, wet dough.

Return the shredded chicken to the simmering broth. Stir in the heavy cream and taste the soup base, adjusting salt and pepper as needed. Ensure the soup is at a steady, gentle simmer before adding dumplings.

Using two spoons or a cookie scoop, drop tablespoon-sized mounds of the dumpling dough directly onto the surface of the simmering soup. Space them out as evenly as possible, as they will expand during cooking.

Immediately cover the Dutch oven with a tight-fitting lid. Reduce the heat to medium-low to maintain a gentle simmer and let the dumplings steam undisturbed. Do not lift the lid during this time.

Remove the pot from the heat. Let the soup rest uncovered for a few minutes to allow the broth to slightly thicken and cool. Ladle into warm bowls, ensuring each serving gets a generous amount of dumplings, chicken, and broth.