# What You'll Need:
→ For the Chicken Stew
01 - 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 large onion, diced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 6 cups low-sodium chicken broth
10 - 1 cup whole milk or heavy cream
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp black pepper
14 - 1 tsp salt, plus more to taste
15 - 1 cup frozen peas
16 - 2 tbsp fresh parsley, chopped, plus more for garnish
→ For the Dumplings
17 - 2 cups all-purpose flour
18 - 1 tbsp baking powder
19 - 1 tsp salt
20 - 2 tbsp unsalted butter, melted
21 - 3/4 cup whole milk
# Directions:
01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 2 minutes to develop the roux base.
03 - Gradually pour in chicken broth while stirring continuously to prevent lumps from forming. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
04 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Cover and simmer for 20 minutes until chicken is fully cooked and tender.
05 - Remove and discard bay leaf. Stir in milk or cream, frozen peas, and fresh parsley. Simmer uncovered while preparing dumpling batter.
06 - Whisk together flour, baking powder, and salt in a mixing bowl. Stir in melted butter and whole milk until just combined. Do not overmix—small lumps are acceptable.
07 - Drop spoonfuls of dough (approximately 2 tablespoons each) onto the surface of the simmering stew. Space dumplings evenly to allow for expansion during cooking.
08 - Cover pot tightly with lid and simmer on low heat for 15 minutes. Do not lift lid during cooking—steam is essential for proper dumpling texture. Dumplings should be puffed and cooked through.
09 - Check seasoning and adjust with additional salt or pepper if needed. Ladle hot stew and dumplings into serving bowls. Garnish with fresh parsley and serve immediately.
