Ingredients:

  • 3 lbs Chicken (Bone-in, skin-on thighs and breasts)
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, peeled and diced
  • 3 Celery Stalks, diced
  • 1/4 cup All-Purpose Flour (for thickening)
  • 8 cups Chicken Stock (low sodium)
  • 1/2 cup Milk or Heavy Cream
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Kosher Salt and Black Pepper (To taste)
  • 2 cups All-Purpose Flour (for dumplings)
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt (for dumplings)
  • 4 Tbsp Cold Unsalted Butter, cubed (for dumplings)
  • 3/4 cup Whole Milk or Buttermilk

Instructions:

  1. Season and Sear the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. Heat oil in the stockpot over medium-high heat. Sear the chicken in batches, skin-side down first, until deep golden brown (about 4–5 minutes per side). Remove and set aside.
  2. Sauté the Aromatics (Mirepoix): Reduce heat to medium. Add butter and then the diced onions, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables soften (about 8–10 minutes).
  3. Create a Roux (Optional Thickener): Sprinkle the 1/4 cup of flour over the vegetables and stir well. Cook for 1 minute to cook out the raw flour taste.
  4. Simmer the Stock: Pour in the chicken stock slowly, scraping up any brown bits (fond) from the bottom of the pot. Add the bay leaves and thyme.
  5. Return Chicken and Cook: Bring the liquid to a simmer, then return the seared chicken pieces to the pot. Reduce heat to low, cover partially, and let simmer gently for 1 to 1.5 hours, or until the chicken is fork-tender.
  6. Mix the Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, baking powder, and salt (for the dumplings).
  7. Cut in the Butter: Using your fingertips or a pastry blender, cut the cold butter into the dry mixture until it resembles coarse crumbs (like pea-sized pieces).
  8. Form the Dough: Gradually add the milk (or buttermilk), stirring just until the dough comes together. Do not overmix. The dough should be slightly sticky.
  9. Roll and Cut: Lightly flour a clean surface. Roll the dough out thinly (about 1/8 to 1/4 inch thick). Using a knife or pizza cutter, cut the dough into 1-inch wide strips, and then cut the strips into 2-inch long squares or diamonds. Set aside.
  10. Shred the Chicken and Adjust Seasoning: Remove the chicken pieces from the pot and discard the skin and bones. Shred the meat coarsely and return it to the pot.
  11. Final Adjustments: Increase the heat to medium-low to maintain a gentle simmer. Stir in the milk or cream. Taste the broth and adjust salt and pepper as needed. The broth should be well-seasoned, as the dumplings will absorb some flavour.
  12. Cook the Dumplings: Drop the rolled dumplings, one by one, into the simmering broth. Ensure they are submerged. Cover the pot and allow the dumplings to cook undisturbed for 12–15 minutes.
  13. Rest and Serve: Turn off the heat and let the stew rest for 5 minutes (this allows the sauce to thicken perfectly). Ladle into deep bowls, ensuring each serving gets plenty of dumplings and broth. Garnish with fresh parsley.