Tender chicken and vegetables in savory broth, topped with fluffy, herb-infused dumplings for hearty comfort.
# Components:
→ Chicken Base
01 - 2 lbs boneless, skinless chicken thighs, cut into chunks
02 - 2 tablespoons vegetable oil
03 - 1 large onion, diced
04 - 3 carrots, sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 6 cups chicken broth
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste
→ Creamy Sauce
11 - 1/4 cup all-purpose flour
12 - 1/2 cup heavy cream
13 - 1 cup frozen peas
14 - 2 tablespoons fresh parsley, chopped
→ Fluffy Dumplings
15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1 teaspoon salt
18 - 2 tablespoons fresh parsley, chopped
19 - 1 cup whole milk
20 - 3 tablespoons melted butter
# Preparation Steps:
01 - Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Sear until golden brown on all sides, about 6 to 8 minutes. Transfer browned chicken to a plate.
02 - Add diced onion, sliced carrots, and celery to the same pot. Cook for 5 to 6 minutes until the vegetables begin to soften. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
03 - Return browned chicken to the pot. Pour in the chicken broth, add bay leaves and dried thyme. Bring mixture to a boil, then reduce heat to maintain a simmer for 15 minutes until the chicken is tender and vegetables are cooked through.
04 - In a small mixing bowl, whisk together 1/4 cup flour with 1/2 cup hot broth until smooth. Stir this slurry into the pot along with heavy cream. Simmer for 5 minutes, stirring, until the broth thickens.
05 - In a separate bowl, whisk together 2 cups flour, baking powder, salt, and 2 tablespoons chopped parsley. In another bowl, blend whole milk with melted butter. Gently stir the wet mixture into the dry ingredients until just combined without overmixing.
06 - Drop spoonfuls of dumpling batter over the simmering stew. Cover the Dutch oven with its lid and steam for 15 minutes without removing the lid. During the last 2 minutes, stir in frozen peas. Remove bay leaves and finish with chopped fresh parsley before serving.
