Chicken and Dumplings

1. 1
   prep

   Season and coat the chicken.

   1.Pat the chicken pieces dry with paper towels.

   2.In a bowl, combine ½ cup flour, 1 pinch salt, and black pepper.

   3.Toss the chicken in the seasoned flour until evenly coated. Shake off excess.

   TIPDrying the chicken first helps the flour coating stick better and brown nicely.
2. 2
   saute · ~6 min

   Brown the chicken in butter.

   1.Melt butter in a Dutch oven over medium-high heat until foaming.

   2.Add the coated chicken pieces in a single layer and cook until golden on all sides, about 5-6 minutes. Work in batches if needed.

   3.Transfer browned chicken to a plate and set aside.

   TIPDon't crowd the pot — overcrowding steams the chicken instead of browning it.
3. 3
   saute · ~5 min

   Sauté the aromatic vegetables.

   1.Add onion, carrot, celery, and garlic to the same pot.

   2.Cook over medium heat until the onion is translucent and vegetables begin to soften, about 5 minutes.

   3.Scrape up any browned bits from the bottom while stirring.
4. 4
   simmer · ~25 min

   Simmer the stew base.

   1.Return the browned chicken to the pot along with any juices on the plate.

   2.Pour in 5 cups of water and add the dried thyme.

   3.Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until chicken is cooked through and tender.

   TIPKeep the lid slightly ajar to let excess steam escape for a slightly thicker broth.
5. 5
   mix

   Prepare the dumpling dough.

   1.In a medium bowl, whisk together 1 cup flour, baking powder, and ¼ teaspoon salt.

   2.Make a well in the center and pour in the milk.

   3.Stir gently with a fork just until a soft, shaggy dough forms. Do not overmix.

   TIPMix only until the flour disappears — overworking makes the dumplings dense and tough.
6. 6
   simmer · ~15 min

   Drop and cook the dumplings.

   1.With the stew at a steady simmer, drop heaping tablespoonfuls of dough directly onto the surface, spacing them evenly.

   2.Cover the pot tightly and reduce heat to low.

   3.Simmer undisturbed for 15 minutes. The dumplings are done when they are puffed and a toothpick inserted in the center comes out clean.

   TIPResist the urge to lift the lid during cooking — steam is what makes them light and fluffy.
7. 7
   serve

   Ladle into bowls, garnish with parsley, and serve hot.

   Spoon generous portions of the stew into shallow bowls, making sure each serving gets a few tender dumplings. Sprinkle with fresh chopped parsley.

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