Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (180ml) cold buttermilk
  • 2 tbsp (28g) unsalted butter, melted
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized chunks
  • 2 tbsp (28g) butter
  • 1 medium (110g) onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) black pepper
  • 1 tsp (6g) salt
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Melt 2 tbsp of butter over medium heat in a Dutch oven. Add the diced onion and cook until translucent (about 5 mins). Stir in the garlic and cook for 1 minute until fragrant.
  2. Add the chicken thigh chunks, thyme, salt, and pepper. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the chicken is tender.
  3. Stir in the heavy cream. Whisk in the cornstarch slurry (cornstarch mixed with water) slowly, stirring constantly until the broth transforms into a smooth, ivory-colored gravy.
  4. In a mixing bowl, whisk together flour, baking powder, and salt.
  5. Pour in the cold buttermilk and melted butter. Stir with a fork until a shaggy dough forms, avoiding over-mixing.
  6. Lightly flour a surface. Roll the dough out to approximately 1/4 inch thickness. Use a knife or pizza cutter to create 1-inch squares.
  7. Gently drop the dough squares into the simmering gravy. Cover and simmer for 10-15 minutes without stirring to ensure dumplings stay light and fluffy.