Sunday, January 18, 2015


1T butter
2t olive oil
4 boneless chicken breasts
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2t dried thyme
2t garlic, chopped
4c chicken broth
3c water

2 1/2c flour
1T baking powder
1/2t baking soda
6T unsalted butter, melted
3/4 c buttermilk

1.  Heat the butter and oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

2.  Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, chicken broth, and water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Transfer the chicken to a plate; let cool. Shred the chicken and return it to the pot.

3.  Whisk together ½ cup of the flour and 2 cups of the cooking liquid in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.  Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter and buttermilk. Form dough into small balls. Reduce heat to low and drop the dough balls into the broth. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

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