# 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
# How to make it:
01 - Heat butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir minced garlic into the vegetables and cook for 1 minute until aromatic. Sprinkle flour evenly over the vegetable mixture, stirring constantly to coat everything. Continue cooking for 2 minutes to remove the raw flour taste.
03 - Gradually pour in chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
04 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper to the pot. Cover and simmer for 20 minutes, or until chicken is fully cooked through and tender.
05 - Remove and discard the bay leaf. Pour in whole milk or heavy cream, add frozen peas, and stir in chopped fresh parsley. Let the stew simmer uncovered while preparing the dumpling dough.
06 - In a mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Stir in melted butter and whole milk until just combined—be careful not to overmix as this can make dumplings tough.
07 - Drop rounded spoonfuls of dough, approximately 2 tablespoons each, onto the surface of the gently simmering stew. Space them evenly apart to allow room for expansion during cooking.
08 - Cover the pot tightly with the lid and reduce heat to low. Simmer for 15 minutes without lifting the lid—this is crucial for proper steaming. Dumplings are done when they are puffed, set, and cooked through.
09 - Taste the stew and adjust seasoning with additional salt or pepper if needed. Ladle hot stew with dumplings into serving bowls, garnish with fresh parsley, and serve immediately while hot.
