Ingredients:

  • 2 lbs boneless skinless chicken thighs, cubed
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp cold unsalted butter, cubed
  • 3/4 cup whole milk

Instructions:

  1. Melt 2 tablespoons of butter over medium heat in a large Dutch oven. Sauté the diced onion and minced garlic until translucent and fragrant.
  2. Stir in the cubed chicken thighs and cook until the meat is no longer pink.
  3. Sprinkle in 1/4 cup of all-purpose flour and the dried thyme, stirring for 2 minutes until the flour smells slightly nutty.
  4. Slowly pour in the chicken broth, whisking constantly to dissolve lumps, and bring the mixture to a gentle simmer.
  5. In a separate mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and 1 teaspoon of salt.
  6. Cut the cold cubed butter into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
  7. Stir in the whole milk until a soft dough forms.
  8. Turn the dough onto a floured surface and roll it out to a thickness of 1/4 inch (6mm). Use a knife or pizza cutter to slice the dough into small, rustic squares or ribbons.
  9. Gently drop the dough ribbons into the simmering chicken mixture one by one. Gently push them down with a spoon to submerge.
  10. Cover the pot and simmer on low for 15–20 minutes until the gravy has thickened and dumplings are cooked through.