Chicken and Dumplings
- 4 bone-in, skin-on chicken thighs
- 6 cups chicken stock
- 1 Tbsp olive oil
- 4 carrots, sliced into ½” thick pieces
- 1 leek, minced
- 1 shallot, minced
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/8 cup parsley, finely chopped
- 2 Tbsp chives, minced
- ¼ cup shortening
- 1 cup milk
- Salt and pepper to taste
Bring chicken stock to a boil in a large pot, then add thighs and reduce to a simmer. Braise until chicken is cooked through, then remove from broth and set aside to cool.
In a separate pan, heat olive oil over medium high heat. Add leeks and shallots and stir until they begin to soften and turn translucent. Add to stock along with carrots and bring back to a simmer.
Pull chicken meat from bones and shred into bite-sized pieces. Add back into stock. Season to taste with salt and pepper, then simmer for another 10-15 minutes or until carrots are cooked.
Meanwhile, in a large mixing bowl sift together flour, baking powder and salt. Add parsley and chives. Cut in shortening until mixture looks like coarse cornmeal. With fork mix in milk to make a soft dough; stir as little as possible. Drop by spoonfuls onto chicken soup. Simmer 10 minutes uncovered; cover and simmer 10 minutes longer. The dumplings will expand as they cook. Serve at once with fresh parsley and chives sprinkled over the top.
