Here's the lowdown:

 

Chef Kurt’s Chicken ‘n Dumplings

 

2 T. olive oil

1 whole Chicken, or about 3-4# of mixed chicken pieces

½ c. diced carrots

½ c. diced celery

1 c. diced onion

2 cloves of garlic, minced

2 qt. water

2 sprigs of fresh thyme

1¾ c. SELF RISING flour

¼ c. yellow cornmeal

1 t. kosher salt Kosher Salt

1½ c. buttermilk

2 T. fresh parsley, chopped

Salt and pepper as needed

 

Sprinkle chicken pieces with salt, pepper, and old bay seasoning.

 

Warm the olive oil a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in garlic and cook for an additional minute. Pour in water and stir to combine, and add browned chicken. Cover pot and simmer for 60 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add buttermilk, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Taste broth now, an adjust with salt and pepper if needed.

Bring the liquid in the pot back up to a boil and drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 12-15 minutes. Allow to sit for 10 minutes before serving.