Chicken & Dumplings Stew

• Chicken thigh(700 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Butter(5 tbsp)
• Olive oil(1 tbsp)
• Flour(3 tbsp)
• Chicken Stock(900 ml)
• Milk(300 ml)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(2 tsp)
• Black pepper(1¼ tsp)
• Peas(150 g)
• Fresh parsley(3 tbsp)
• Baking Powder(2 tsp)

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}. Mince the {Garlic}. Cut the {Chicken thigh} into rough bite-size pieces and season with {Salt} and {Black pepper}.

   ~15 min

2. 2

   Heat {Olive oil} and {Butter} in a large pot over medium heat. Add the chicken and cook until lightly golden in spots, about 5 minutes. Add the onion, carrot, celery, and garlic, then cook for 5 minutes until softened. Stir in {Flour} and cook for 1 minute.

   ~11 min

3. 3

   Slowly pour in the {Chicken Stock} and {Milk}, stirring well to smooth out the flour. Add the {Thyme} and {Bay leaf}. Bring to a gentle bubble, then cover partially and simmer for 20 minutes, stirring once or twice, until the chicken is tender and the stew is thickened.

   ~20 min

4. 4

   Meanwhile, make the dumpling dough by mixing the dumpling {Flour}, {Baking Powder}, dumpling {Salt}, dumpling {Black pepper}, and dumpling {Fresh parsley}. Rub in the dumpling {Butter}, then stir in the dumpling {Milk} just until a soft, shaggy dough forms.

   ~5 min

5. 5

   Stir the {Peas} and {Fresh parsley} into the stew and remove the {Bay leaf}. Drop spoonfuls of dumpling dough over the surface. Cover tightly and simmer for 12 minutes, until the dumplings are puffed and cooked through.

   ~12 min

6. 6

   Ladle the stew into bowls, making sure each serving gets plenty of chicken, vegetables, and dumplings.

   ~2 min