Creamy Chicken & Dumplings

Ingredients

For The Stew:

• 1/2 cup unsalted butter
  
• 1 ½ lbs raw chicken thighs (boneless or bone-in)
  
• 1 onion, diced
  
• 3 carrots, sliced
  
• 3 celery stalks, sliced
  
• 3 garlic cloves, minced
  
• 1/3 cup all-purpose flour
  
• 6 cups chicken broth
  
• 1 cup whole milk or cream
  
• 1 tsp salt (or to taste)
  
• 1/2 tsp black pepper
  
• 1 tsp dried thyme
  
• 1/2 tsp dried parsley
  
  

For The Dumplings:

• 1 cup all-purpose flour
  
• 1 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 2 tbsp unsalted butter, melted
  
• 1/2 cup milk
  
  

Instructions

1. In a large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium heat. Season chicken thighs lightly with salt and pepper.
   
2. Add chicken to the pot and sear for 3–4 minutes per side until lightly golden (they do not need to be fully cooked). Remove chicken and set aside.
   
3. Add remaining butter to the pot. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Stir in garlic and cook 30 seconds.
   
4. Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to eliminate raw flour taste.
   
5. Slowly whisk in chicken broth until smooth.
   
6. Return chicken (and any juices) to the pot. Add thyme and parsley. Reduce heat and simmer, partially covered, for 25–30 minutes, until chicken is tender and cooked through.
   
7. Stir in milk or cream and adjust seasoning as needed.
   
8. In a bowl, mix dumpling ingredients until just combined.
   
9. Drop spoonfuls of dumpling dough onto the gently simmering stew. Cover and cook for 15 minutes without lifting the lid.
   
10. Uncover and cook 5 more minutes, until dumplings are fluffy and cooked through.