Chicken and Dumplings

Instructions

1. 1

   Season 2 lbs bone-in, skin-on chicken thighs with salt and black pepper. Place them in a large pot with 1 medium diced yellow onion, 3 sliced medium carrots, 3 sliced stalks of celery, 4 minced garlic cloves, 6 cups chicken broth, 1 teaspoon dried thyme, and 2 bay leaves. Bring to a boil, reduce heat, and simmer for 25–30 minutes until the chicken is cooked through and easily pulled from the bone.

2. 2

   Remove the chicken from the pot and let it cool slightly. Discard the skin and bones; shred the meat into bite-size pieces and return it to the pot. Discard the bay leaves. Bring the broth back to a gentle simmer and season with additional salt and black pepper to taste.

3. 3

   For the dumplings: In a bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Stir in ¾ cup whole milk and 3 tablespoons melted unsalted butter just until a shaggy dough forms — do not overmix or the dumplings will be tough.

4. 4

   Drop heaping tablespoons of the dumpling mixture directly onto the simmering stew, spacing them evenly. Cover tightly and cook for 15 minutes without lifting the lid. The dumplings are done when they are puffed, cooked through, and no longer doughy in the center.

5. 5

   Garnish the dish with 2 tablespoons of chopped fresh parsley before serving.