Ingredients:

  • 3 lbs bone-in chicken thighs and breasts (1.4 kg)
  • 1 large yellow onion, coarsely chopped (200g)
  • 3 medium carrots, peeled and sliced (225g)
  • 3 celery stalks, sliced (150g)
  • 4 cloves garlic, minced (20g)
  • 4 Tbsp unsalted butter (56g)
  • 1/2 cup all-purpose flour (60g)
  • 6 cups low sodium chicken stock (1.4 L)
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped (10g)
  • Salt and black pepper, to taste
  • 2 cups all-purpose flour (240g)
  • 2 tsp baking powder (8g)
  • 1 tsp salt (5g)
  • 6 Tbsp cold unsalted butter, cubed (85g)
  • 2 Tbsp finely chopped fresh chives (5g)
  • 1 Tbsp finely chopped fresh parsley (2g)
  • 3/4 cup whole milk or buttermilk (180 ml)

Instructions:

  1. Sear the bone-in chicken pieces in the Dutch oven to develop colour. Remove the chicken and set aside.
  2. Add butter to the pot. Sauté the chopped onion, carrot, and celery until softened (about 8 minutes). Add minced garlic for the final minute.
  3. Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes to create a roux.
  4. Slowly whisk in the chicken stock, ensuring no lumps form. Return the seared chicken to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer.
  5. Cover and simmer gently for 45–60 minutes, or until the chicken is very tender. Remove chicken, shred the meat, and discard skin, bones, and herbs. Return shredded chicken to the simmering liquid. Taste and adjust seasoning.
  6. While the chicken simmers, prepare the dumplings: whisk the 2 cups of flour, baking powder, and 1 tsp salt together. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs. Stir in the fresh chives and parsley.
  7. Gently stir in the milk or buttermilk until just combined. Do not overmix; a shaggy dough consistency is desired.
  8. Bring the stew base to a rolling simmer (not a violent boil). Using two spoons, drop tablespoon-sized clumps of the shaggy dough directly onto the surface of the bubbling stew, leaving space between each one.
  9. Cover the pot tightly immediately. Reduce heat to maintain a gentle simmer. Cook undisturbed for exactly 15 minutes. Do not lift the lid during this time.
  10. Turn off the heat, lift the lid, and check one dumpling for doneness. Stir in the remaining fresh parsley and serve the Chicken and Dumplings piping hot.