# What You'll Need:
→ 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
→ 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 Steps:
01 - Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stir to coat, and cook for 2 minutes, stirring frequently.
04 - Gradually pour in chicken broth while stirring continuously to prevent lumps.
05 - Add chicken pieces, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through.
06 - Remove bay leaf. Stir in milk or cream, frozen peas, and chopped parsley. Keep simmering uncovered while preparing dumplings.
07 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined, avoiding overmixing.
08 - Drop spoonfuls of dough (about 2 tablespoons each) onto the surface of the simmering stew, spacing evenly.
09 - Cover pot tightly and simmer on low heat without lifting the lid for 15 minutes, until dumplings are puffed and cooked through.
10 - Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.
