This easy chicken and dumplings recipe might quickly become your next dinner staple.
Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth.
And let’s not forget the dumplings.
Photo: Abi Gunasekaran
Season the chicken with 12 teaspoon each salt and pepper.
Brown in batches, 4 to 6 minutes per side.
Transfer to a plate; reserve the pot.
Abi Gunasekaran
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.
Abi Gunasekaran
Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Whisk in the butter,buttermilk, and parsley.
Abi Gunasekaran
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 the chicken and dumplings sprinkled with parsley.
Abi Gunasekaran
2,000 calories a day is used for general nutrition advice.
Abi Gunasekaran
