Easy Chicken and Dumplings
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided, plus more for garnish
- 1 medium-size (9-ounce) yellow onion, chopped (about 1 cup)
- 2 medium carrots (about 6 ounces), peeled and cut into 1/4-inch-thick rounds (about 1 cup)
- 2 large celery stalks (about 5 ounces), chopped (about 1 1/3 cups)
- ¼ cup all-purpose flour
- 6 cups water
- 1 tablespoon jarred chicken stock base (such as Better Than Bouillon)
- 1 small bunch thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish
- 1 ½ cups self-rising flour (about 6 ounces)
- ¾ cup buttermilk
- 2 tablespoons unsalted butter, melted
Directions
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