Time

150 minutes

Ingredients

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

Instructions

1. Pat the chicken dry with paper towels and season generously with salt and pepper.
2. 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.
3. Return all the chicken to the pot and add 8.5 cups of water, the bay leaf, thyme, rosemary, and 1 tablespoon salt.
4. Bring to a boil, reduce to gentle simmer, and cook for 1 hour.
5. Strain the stock through a colander set over a large bowl. Discard the bay leaf and herb sprigs.
6. Using two forks or a pair of tongs, pick the chicken meat off the bones and set aside (discard the bones and skin).
7. In the same casserole dish, heat the remaining 2 tablespoons oil and the butter over medium-high heat.
8. Add the onion, carrots and celery and cook, stirring, until the carrots begin to soften, about 6 minutes.
9. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes.
10. 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.
11. While the stock simmers, make the dumpling dough. In a small bowl, whisk together the egg, milk and melted butter.
12. 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.
13. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
14. Divide the soup and dumplings among bowls. Garnish with herbs, if you want.