Chicken and Dumplings

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 1/2 lb boneless, skinless chicken thighs
• 1 tsp dried thyme and 1 bay leaf
• 1/2 cup heavy cream or milk
• salt and pepper
• For the dumplings: 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 4 tbsp melted butter
• 2 tbsp chopped parsley

Steps

1. Melt the butter in a Dutch oven over medium heat. Cook the onion, carrots and celery 6 minutes. Stir in the flour for 1 minute.
2. Slowly whisk in the broth. Add the chicken, thyme and bay leaf and simmer until the chicken is cooked, about 20 minutes. Shred the chicken, return it to the pot, and stir in the cream. Season.
3. For the dumplings, whisk the flour, baking powder and salt. Stir in the milk, melted butter and parsley just until combined.
4. Drop heaping tablespoons of dough over the simmering stew. Cover and cook on low, without lifting the lid, for 15 minutes, until the dumplings are cooked through.
5. Remove the bay leaf and serve.

TipKeep the stew at a gentle simmer, not a boil, so the dumplings stay light.