Ingredients:

  • lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Tbsp unsalted butter
  • medium yellow onion, finely chopped
  • medium carrots, peeled and sliced (1/4-inch thick)
  • celery stalks, sliced
  • /3 cup all-purpose flour
  • cups low sodium chicken broth
  • cup heavy cream
  • tsp fresh thyme leaves
  • large dried bay leaf
  • Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • cup frozen peas (optional)
  • cups all-purpose flour (for dumplings)
  • Tbsp baking powder
  • tsp salt (for dumplings)
  • /2 cup chilled unsalted butter, cubed
  • /4 cup milk (whole or 2%)
  • Tbsp fresh chives, snipped (optional)

Instructions:

  1. Season the cubed chicken generously. Sear in 2 Tbsp of butter in a large Dutch oven until golden on all sides. Remove chicken and set aside, leaving the fond in the pot.
  2. Add the remaining 2 Tbsp of butter. Sauté the onions, carrots, and celery until softened, about 6–8 minutes.
  3. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly and cook for 2 minutes to cook out the raw flour taste, forming a roux.
  4. Slowly whisk in the 4 cups of chicken broth until completely smooth. Scrape up any browned bits from the bottom. Bring to a gentle simmer.
  5. Return the chicken to the pot. Add the thyme and bay leaf. Reduce heat, cover partially, and let it simmer gently for 15 minutes to tenderize the vegetables and chicken slightly.
  6. While the stew simmers, prepare the dumplings: Whisk the 2 cups of flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and chives until just combined. Do not overmix!
  7. Remove the bay leaf. Stir the heavy cream into the stew. Taste and aggressively adjust salt and pepper.
  8. Bring the stew base back to a low, steady simmer. Drop spoonfuls (about 1.5 to 2 Tbsp each) of the dough directly onto the surface of the simmering stew, leaving space between them.
  9. Immediately cover the pot tightly with the lid. Reduce the heat to the lowest setting possible. Steam undisturbed for 15 minutes. Do not lift the lid during this period.
  10. After 15 minutes, check that the dumplings are puffed and cooked through. Stir in the optional frozen peas and fresh parsley. Serve immediately.