Do Good Chicken and Dumplings

This one’s a classic for a reason! Our chicken and dumplings recipe features Do Good’s bone-in, skin-on chicken thighs, plus carrots and celery, fresh thyme, and a super quick dumpling batter to bring it all together. 

1. Season chicken thighs evenly with salt and pepper.
2. In a dutch oven over medium-high heat, Add chicken, skin side down and cook undisturbed, until the skin is browned and crisp, about 10 minutes, then transfer chicken to a plate.
3. Add onions, carrots, and celery to the dutch oven and cook over medium-high heat, stirring occasionally until softened, about 7 minutes.
4. Add 1/4 flour and stir constantly for 30 seconds.
5. Stir in the chicken stock and thyme sprigs.
6. Return the chicken thighs to the dutch oven and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, and gently boil, stirring occasionally until all vegetables are tender and the chicken is cooked through.
7. While your chicken is cooking, make your dumplings.
8. In a medium bowl, stir together 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Add the buttermilk and melted butter and mix with a wooden spoon until just combined and then finish off by very gently kneading the dough for just one minute to incorporate all dry ingredients. Set dumpling dough aside.
9. While keeping the pan on the heat, remove the chicken from the pot and transfer to a cutting board to cool for a few minutes. Once cool, pull off the skin and discard the bones (saving for stock), and shred the chicken.
10. Remove the thyme sprigs from the pot and return shredded chicken back to the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon black pepper and bring it back to a boil.
11. Drop the dumpling batter by 2 tablespoonfuls into the boiling soup and cover and reduce heat to medium. Cook, undisturbed until he dumplings are cooked through, about 15-20 minutes.
12. Serve and garnish with fresh thyme leaves and extra black pepper.