CREAMY CHICKEN & DUMPLINGS

1 1/4 pounds boneless, skinless chicken thighs

1 teaspoon coarse sea salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

1 sweet onion, diced

1/2 cup sliced carrots

1/3 cup sliced celery

4 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/4 cup all-purpose flour

6 cups low-sodium chicken stock

1/3 cup heavy cream

dumpling:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

directions:

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!

Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes. 

While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.