150 minutes
4 lb bone-in chicken, skin-on chicken thighs and breast
1 pinch salt and freshly ground black pepper
4 tbsp vegetable oil
1 bay leaf
2 thyme sprigs, or half a teaspoon of dried thyme
1 rosemary sprig, or half a teaspoon of dried rosemary
3 tbsp butter
1 large onion, peeled and diced
2 large carrots, peeled and diced
2 celery stalks, diced
30 g plain flour
1 large potato, peeled and diced
For the dumplings
1 egg
2 tbsp milk
2 tbsp butter, melted
125 g plain flour
2 tsp baking powder
1 pinch salt
1 handful soft herbs (like coriander/cilantro), optional
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- In a large casserole dish, heat 2 tablespoons of the oil over a medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side.
- Return all the chicken to the pot and add 8.5 cups of water, the bay leaf, thyme, rosemary, and 1 tablespoon salt.
- Bring to a boil, reduce to gentle simmer, and cook for 1 hour.
- Strain the stock through a colander set over a large bowl. Discard the bay leaf and herb sprigs.
- Using two forks or a pair of tongs, pick the chicken meat off the bones and set aside (discard the bones and skin).
- In the same casserole dish, heat the remaining 2 tablespoons oil and the butter over medium-high heat.
- Add the onion, carrots and celery and cook, stirring, until the carrots begin to soften, about 6 minutes.
- Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes.
- Add the strained stock, the chicken meat and the potato, bring to a boil, then reduce the heat and simmer until the stock thickens, about 20 minutes. Stir in cream, salt, and pepper.
- While the stock simmers, make the dumpling dough. In a small bowl, whisk together the egg, milk and melted butter.
- In a large bowl, whisk together the flour, baking powder and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated. Spoon up 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup.
- Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
- Divide the soup and dumplings among bowls. Garnish with herbs, if you want.