Chicken and Dumplings

Prep Time: 30 mins | Cook Time: 55 mins | Course: Dinner | Serves: 6

Chicken and vegetables with green onion and parsley dumplings cook together in a light gravy; extreme comfort food. Inspired by the Silver Palette Girls in their cookbook The New Basics.

6 bone in chicken thighs

1 Tbsp paprika

½ Tbsp onion salt

½ Tbsp black pepper

1 Tbsp olive oil

2 ribs celery, sliced

2 carrots, peeled and sliced

1 leek, white and light green parts, sliced

1 onion, sliced

3 cloves garlic, minced

1 qt chicken stock

1 Tbsp parsley, for garnish

Dumplings:

1 cup flour

1 ½ tsp baking powder

¼ tsp salt and pepper

1 Tbsp parsley

1 Tbsp green onions

2 Tbsp butter

⅓ cup milk

Pat the chicken thighs dry between paper towels. In a small bowl mix paprika, onion salt, and pepper, season chicken on both sides. In a large skillet, preheat the olive oil over medium heat. Add the chicken and brown for approximately five minutes per side. When cooked on both sides, spoon off all but 1 tsp of the fat. Reduce heat to low and add celery, carrots, leeks, onion, garlic, and chicken stock. Simmer on low heat for 30 minutes with a lid. Make the dumplings.

In a food processor layer flour, baking powder, salt and pepper, together and pulse. Add in the parsley, green onions, and butter. Pulse to coarse crumbs. Add in the milk and pulse a couple of times until the dough comes together. Scrape the dough out onto a lightly floured surface kneading a couple of times and form into a rope. Cut into 12 equal pieces. After the chicken and veggies have simmered for the 30 minutes, add the dumplings on top and replace the lid. Cook for 15 minutes longer. Serve with a sprinkling of parsley.