Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 carrots, sliced into rounds
  • 3 celery stalks, sliced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 tbsp cold unsalted butter, cubed
  • 3/4 cup whole buttermilk

Instructions:

  1. Brown the chicken thighs in the Dutch oven over medium-high heat until the skin is mahogany-colored and crisp. Remove the chicken and set aside, leaving the rendered fat in the pot.
  2. Sauté the onion, carrots, and celery in the chicken fat until the onions are translucent. Stir in the flour and cook for 2 minutes until it smells nutty. Slowly whisk in the chicken broth to eliminate lumps, then return the chicken to the pot. Simmer on low for 20 minutes until the chicken is tender.
  3. In a large bowl, whisk the flour, baking powder, and salt. Use a pastry cutter or your fingers to rub the cold butter into the flour until it resembles coarse crumbs. Stir in the buttermilk just until combined—do not overmix.
  4. Drop rounded tablespoons of dough onto the simmering liquid. Cover the pot with a tight-fitting lid and simmer for 12–15 minutes. Do not lift the lid during this time.