What’s more satisfying than chicken and dumplings? This classic comfort food ticks all the boxes with a warm, creamy broth, tender chicken, vibrant veggies and fresh, fluffy dumplings on top. Let’s eat!

Preparation

Heat a large Dutch oven on medium heat. 

Season chicken thighs with salt and pepper and place skin-side down in the Dutch oven. Cook until lightly browned and fat is rendered, then flip over and remove and reserve skin. Brown flesh side of thighs, then remove from pan and drain, discarding any rendered fat. 

Add butter, onion, carrots, celery, thyme and bay leaf. Sauté until the vegetables are just tender, then add the flour and mix until fully incorporated. Add the chicken stock, ¼ at a time, mixing completely between additions to prevent lumps. Once all of the stock has been incorporated, add the chicken thighs back to the Dutch oven, cover with lid and simmer on low for 35–40 minutes, or until the thighs are tender and meat can be pulled from the bone. 

While thighs are cooking, place chicken skins in a single layer in a sauté pan. Cook on medium-low heat, turning as needed for even browning, until skins are golden brown and stop sizzling. Remove rendered chicken skin to a paper towel to cool and crisp, then chop fine.

Mix all dry ingredients for the dumplings in a work bowl. Cut in butter to create pea-sized pieces. Mix in 2 tablespoons of the chopped, rendered chicken skin, then fold in the buttermilk and egg yolk until just combined and place in refrigerator.

When thighs are tender, remove from sauce, pull meat from the bone and shred into bite-sized pieces. Place meat back into sauce and discard the bones. Add cream and parsley and bring sauce to a simmer.

Drop 2–3-tablespoon portions of dumpling mix into the Dutch oven. Cover with lid and simmer for 12–15 minutes, until dumplings have doubled in size and are cooked through. Serve immediately.