Chicken and Dumplings

cooking.nytimes.com

Eric

subheading: FOR THE CHICKEN:

2 pounds bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 large yellow onion, diced

4 stalks celery, chopped

6 medium carrots (about 1 ½ pounds), peeled and sliced ¼-inch thick

4 sprigs thyme

1 tablespoon unsalted butter, plus more as needed

¼ cup all-purpose flour

2 large leeks, white and light green parts thinly sliced

subheading: FOR THE DUMPLINGS AND ASSEMBLY:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¾ cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

½ cup parsley, tender leaves and stems, finely chopped (optional)

¼ cup chives, finely chopped (optional)

Directions at cooking.nytimes.com

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