Chicken and Dumplings with Cucumber and Onion Salad | PBS Food

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)
• 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