Class here again today. I had three ladies come over this morning to work on classes earlier this month that they were unable to attend or missed the date, then this afternoon I had four more ladies come for class this afternoon. This is a fun group that meets here once a month to make serveral cards. They are a joy to have. We made the CUTEST Pop-up Box card. (I'll share that with you later this week.) and a card that I hope we will be using at our Camp-in-oga in November. Class was all wrapped up by 4pm so I had time to spend in the kitchen this evening and I've been meaning to try this fabulous recipe I found on Pinterest….It was a winner…and I'm starring it for future…Enjoy.Taken from Real Simple Magazine –
David Meredith
Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken broth. Voilà! Dinner’s on.
preparation
30
minutes
cooking
90
minutes
Ingredients
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- kosher salt and black pepper
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 2 tablespoons
- fresh thyme leaves or 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 bay leaves
- 2 1/2 cups all-purpose flour
- 1 tablespoon
- baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons
- (3/4 stick) unsalted butter, melted
- 3/4 cup buttermilk
- 2 tablespoons
- chopped fresh flat-leaf parsley leaves, plus more for serving
Directions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
- 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, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
- Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
- 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, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
