Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 3 Tbsp All-Purpose Flour
  • 6 cups low sodium Chicken Stock
  • 1/2 cup Heavy Cream
  • 1 Bay Leaf
  • 1 tsp Dried Thyme
  • Salt and freshly cracked Black Pepper to taste
  • 1/4 cup fresh Parsley, chopped
  • 2 cups All-Purpose Flour, sifted
  • 1 Tbsp Baking Powder
  • 4 Tbsp cold Unsalted Butter, cut into small cubes
  • 1/2 tsp Salt
  • 2 Tbsp fresh Chives or Parsley, finely chopped
  • 3/4 cup Milk

Instructions:

  1. Season chicken pieces generously. Heat butter and oil in a large Dutch oven. Sear chicken pieces until nicely browned on all sides. Remove chicken and set aside.
  2. Add onions, carrots, and celery to the pot. Sauté until softened, scraping up any browned bits (fond) from the chicken.
  3. Sprinkle the 3 Tbsp of flour over the vegetables. Cook, stirring constantly, for 1-2 minutes until a pale, nutty-smelling paste forms (roux).
  4. Slowly whisk in the chicken stock until no lumps remain. Bring to a gentle simmer. Add the bay leaf and thyme.
  5. Return the seared chicken to the pot. Ensure it is mostly submerged. Cover partially and let simmer gently for 45–60 minutes, or until the chicken is fork-tender.
  6. Remove the chicken. Once cool enough to handle, shred the meat, discarding bones and skin. Return the shredded meat to the broth. Stir in the heavy cream, taste, and adjust seasoning.
  7. While the chicken simmers, prepare the dumpling dough: Whisk dry ingredients (flour, baking powder, salt). Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the fresh herbs. Quickly mix in the milk until just combined—do not overmix.
  8. Drop rounded tablespoonfuls of dough directly onto the gently simmering stew surface, leaving small spaces between each one.
  9. Once all the dough is dropped, immediately cover the pot tightly. Reduce heat slightly to maintain a gentle simmer. Do not lift the lid for 15 minutes to steam the dumplings.
  10. Remove the lid. The dumplings should be puffed and cooked through. Stir in fresh parsley. Serve immediately.