Chicken and Dumplings with Cucumber and Onion Salad

Ingredients

• 1½–1¾ pounds boneless, skinless chicken thighs
• ½ teaspoon poultry seasoning, divided
• 4 garlic cloves, 2 halved and 2 grated
• 2 medium onions, 1 thickly sliced and 1 diced
• 4 celery stalks, 2 sliced into thirds crosswise and 2 diced
• 8 cups chicken stock
• Leaves from 3–5 thyme sprigs
• 2 cups all-purpose flour, plus more for dusting
• ½ teaspoon baking powder
• 2–3 tablespoons vegetable shortening, bacon grease, unsalted butter, or lard
• ¾ cup buttermilk
• 2 tablespoons unsalted butter
• 2 carrots, diced
• Salt and ground black pepper to taste
• Splash Maggi seasoning (optional)
• 1 tablespoon cornstarch (optional)

For the Cucumber and Onion Salad:

• 3–4 tablespoons white balsamic vinegar
• 2 tablespoons water
• 1 teaspoon honey
• 1 English cucumber, thinly sliced
• ½ medium sweet onion, thinly sliced
• 2–3 dill sprigs, chopped
• Salt and ground black pepper to taste

Instructions

1. 1
   Put the rack in the bottom of an Instant Pot. Place half of the chicken thighs on the rack in a single layer and sprinkle with ¼ teaspoon of the poultry seasoning. Layer the halved garlic cloves, sliced onion, and sliced celery on top so that it will leave space between the next layer of chicken. Add the remaining chicken and sprinkle with the remaining ¼ teaspoon poultry seasoning. Pour in 1 cup water. Lock the lid into place and set to sealing. Cook on high pressure for 8 minutes.
2. 2
   Meanwhile, pour the stock into a Dutch oven and bring to a simmer over medium-high heat. Add the thyme and half of the grated garlic.
3. 3
   To make the dumplings, in a large bowl, combine the flour, baking powder, and shortening with a pastry cutter until the mixture is crumbly. Add the buttermilk a little at a time and mix gently until it is combined. Flour the top a little and then roll out the dough on a floured surface to about 1/8 inch thick. Using a pizza cutter, cut into roughly 1 × 2-inch strips. Drop the dough strips into the simmering stock a few at a time so they don’t stick, stirring after each addition. Cook until the dumplings are cooked through, 18–22 minutes.
4. 4
   While the dumplings are cooking, in a large skillet, heat the butter over medium heat. Add the diced onion, diced celery, and carrots and sauté for 2 minutes. Add the remaining grated garlic and cook for another minute. Season with salt and pepper. Add the sautéed vegetable mixture to the broth, along with the Maggi seasoning (if using).
5. 5
   When the chicken is done, transfer it to a plate to cool slightly, then cut into bite-size pieces. (Discard the remaining contents of the Instant Pot.) When the dumplings are nearly done, add the chicken to the broth. (If the broth isn’t thick enough, add a cornstarch slurry to tighten it up; whisk 1 tablespoon cornstarch with 1 tablespoon of the broth in a small bowl, then stir it into the pot. If it is too thick, add a little more stock or milk.)
6. 6
   For the Cucumber and Onion Salad: In a medium bowl, whisk together the vinegar, water, and honey. Add the cucumber, onion, and dill and toss to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.