Ingredients:

  • 5 lbs (about 680g) Boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
  • 2 Tbsp (30ml) Olive oil or unsalted butter
  • 1 large Yellow onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 sticks Celery, diced
  • 2 cloves Garlic, minced
  • 6 cups (1.4 Litres) Low-sodium chicken broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 1 Bay leaf
  • 2 Tbsp (30g) All-purpose flour
  • 1/4 cup (60ml) Heavy cream (optional)
  • Salt and freshly ground Black pepper, to taste
  • 2 Tbsp fresh Parsley, chopped (for finishing)
  • 2 cups (240g) All-purpose flour, sifted (for dumplings)
  • 1 Tbsp Baking powder (for dumplings)
  • 1/2 tsp Salt (for dumplings)
  • 4 Tbsp (56g) Cold unsalted butter, cut into small cubes (for dumplings)
  • 3/4 cup (180ml) Milk (for dumplings)

Instructions:

  1. Season chicken chunks well. Heat oil/butter in a large Dutch oven. Brown chicken in batches; remove and set aside.
  2. Add onion, carrots, and celery to the same pot. Sauté gently until softened (about 8 minutes). Add garlic for the last minute.
  3. Sprinkle flour over the softened vegetables; stir well for 1 minute.
  4. Gradually whisk in the chicken broth, scraping up any browned bits (the fond). Add thyme, sage, and bay leaf. Bring to a gentle simmer.
  5. Return the seared chicken to the pot. Cover and simmer gently for 20 minutes until the chicken is tender. Remove the bay leaf. Stir in heavy cream (if using) and adjust salt/pepper.
  6. While the stew simmers, quickly combine flour, baking powder, and salt in a separate bowl. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs. Quickly stir in the milk until just combined (do not overmix!).
  7. Increase the heat so the broth is at a steady, gentle boil. Drop spoonfuls of the dumpling dough directly onto the simmering stew, leaving a little space between them.
  8. Cover the pot tightly. Reduce heat to medium-low and steam for 15 minutes without lifting the lid.
  9. Turn off the heat. Garnish generously with fresh parsley. Serve the Chicken and Dumplings immediately.