Description
A hearty comfort food dish featuring tender chicken thighs in a rich, smoky red pepper broth, topped with light and fluffy herbed buttermilk dumplings.
Ingredients
- 500 g boneless, skinless chicken thighs
- 1.5 L chicken stock
- 30 ml olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 celery stalk, finely diced
- 340 g jarred roasted red peppers, drained and rinsed
- 15 ml smoked paprika
- 30 ml tomato paste
- 1 bay leaf
- 2.5 ml dried thyme
- Salt and freshly ground black pepper
- 240 g all-purpose flour
- 10 ml baking powder
- 2.5 ml salt
- 30 ml fresh parsley, chopped
- 15 ml fresh chives, chopped
- 180 ml buttermilk
- 45 ml unsalted butter, melted and cooled
- 5 ml extra virgin olive oil, for drizzling
- Pinch of smoked paprika, for garnish
- Extra fresh parsley, for garnish
Instructions
- Cook and Shred Chicken: In a large pot or Dutch oven, combine chicken thighs and 500 ml chicken stock. Bring to a gentle simmer over medium heat, then reduce heat to low and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove chicken to a plate, let cool slightly, then shred using two forks. Reserve the cooking liquid in the pot.
- Sauté Aromatics: Heat the olive oil in the same pot over medium heat. Add diced onion, minced garlic, and diced celery. Sauté for 5-7 minutes until softened and translucent, stirring frequently.
- Simmer Red Pepper Broth: Add the drained roasted red peppers, smoked paprika, and tomato paste to the pot. Cook, stirring frequently, for 3-4 minutes. Pour in the remaining 1 L of chicken stock, plus the reserved chicken cooking liquid from Step 1. Add the bay leaf and dried thyme. Season lightly with salt and pepper, bring to a gentle simmer, reduce heat to low, and let cook gently for at least 15 minutes to allow flavors to meld.
- Prepare Dumpling Dough: While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the chopped fresh parsley and chopped fresh chives. In a separate small bowl, whisk together the buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined. Do not overmix; a few lumps are fine.
- Cook Dumplings in Broth: Increase the heat of the broth to a gentle, steady simmer. Using two spoons, drop tablespoon-sized portions of the dumpling dough directly into the simmering broth. Ensure not to overcrowd the pot. Cover the pot tightly and cook the dumplings for 15-20 minutes, or until they are puffed and cooked through. Do not lift the lid during cooking, as the steam is essential for setting them properly.
- Finish and Serve: Gently stir the shredded chicken back into the pot with the cooked dumplings. Check seasoning and adjust if necessary. Remove the bay leaf before serving. Ladle generously into deep bowls and garnish each serving with a sprinkle of fresh chopped parsley, a light drizzle of extra virgin olive oil, and a pinch of smoked paprika.
Notes
To achieve a tender result, be careful not to overmix the dumpling dough. For light and fluffy dumplings, do not lift the lid while they cook, as the steam is essential for setting them properly. Seasoning in layers (chicken initially, broth at the end) ensures the best flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (450 g)
- Calories: 700 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg