Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 4 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 medium carrots (sliced); 3 celery ribs (sliced); 3 clove garlic cloves (minced); ⅓ cup all-purpose flour; 6 cup low-sodium chicken broth; 1.5 pound boneless skinless chicken thighs; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ cup heavy cream; 1 cup frozen peas; 2 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; ¾ teaspoon kosher salt; 1 cup whole milk; 3 tablespoon unsalted butter (melted); 2 tablespoon fresh parsley (chopped)

Instructions

Sauté
Sauté:
Melt 4 tablespoons butter in a large Dutch oven over medium heat. Add 1 diced onion, 3 sliced carrots, and 3 sliced celery ribs and cook for 6 minutes. Add 3 minced garlic cloves for 30 seconds, then sprinkle in ⅓ cup flour and stir for 1 minute.
Simmer the chicken
Simmer the chicken:
Slowly whisk in 6 cups chicken broth. Add 1½ pounds chicken thighs, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then cover and simmer for 20 minutes, until the chicken reaches 165°F.
Shred
Shred:
Remove the chicken, shred it, and return it to the pot. Discard the bay leaf and stir in ½ cup heavy cream and 1 cup frozen peas. Keep at a gentle simmer.
Make the dumplings
Make the dumplings:
In a medium bowl, whisk 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ¾ teaspoon kosher salt. Stir in 1 cup whole milk, 3 tablespoons melted butter, and 2 tablespoons chopped parsley just until a thick, sticky dough forms.
Steam the dumplings
Steam the dumplings:
Drop the dough in about 12 heaping spoonfuls over the simmering stew. Cover tightly and cook for 15 minutes without lifting the lid, until the dumplings are fluffy and cooked through. Serve the chicken and dumplings right away.

Tips

Don't lift the lid while the dumplings cook; the trapped steam is what makes them light and fluffy. Keep the stew at a gentle simmer, not a rolling boil, so the dumplings don't fall apart. A toothpick inserted into a dumpling should come out clean when they're done.

Storage

Store leftover chicken and dumplings in the refrigerator for up to 3 days and reheat gently with a splash of broth. Freezing isn't recommended, because the dumplings turn mushy.