Chicken and Dumplings Recipe

Ingredients:

For the Chicken Stew:

– **1 lb boneless, skinless chicken thighs or breasts** (cut into bite-sized pieces)
– **1 onion**, diced
– **3 carrots**, sliced
– **3 celery stalks**, sliced
– **2 cloves garlic**, minced
– **6 cups chicken broth**
– **1/2 cup heavy cream**
– **2 tablespoons all-purpose flour**
– **2 tablespoons butter**
– **1 tablespoon olive oil**
– **1 bay leaf**
– **1 teaspoon dried thyme**
– **Salt and pepper**, to taste
– **Fresh parsley**, chopped (for garnish)

For the Dumplings:

– **2 cups all-purpose flour**
– **1 tablespoon baking powder**
– **1 teaspoon salt**
– **1/4 teaspoon garlic powder** (optional, for flavor)
– **3/4 cup milk**
– **1/4 cup butter**, melted
– **2 tablespoons chopped fresh parsley** (optional)

Instructions:

1. **Prepare the Chicken Stew:**
– In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
– Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute.
– Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
– Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the bay leaf and thyme.
– Bring the mixture to a simmer, then add the chicken pieces. Cook for 20-25 minutes, or until the chicken is cooked through and tender.
– Stir in the heavy cream and season the stew with salt and pepper to taste. Remove the bay leaf.

2. **Make the Dumplings:**
– In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
– Stir in the milk and melted butter until just combined. The dough should be thick and sticky.
– Gently fold in the chopped parsley if using.

3. **Cook the Dumplings:**
– Drop spoonfuls of the dumpling dough onto the surface of the simmering chicken stew. The dough will expand as it cooks, so leave some space between each dumpling.
– Cover the pot with a lid and let the dumplings cook for about 15 minutes. Do not lift the lid during this time, as the steam is needed to cook the dumplings properly.
– After 15 minutes, check the dumplings by inserting a toothpick or knife into one. If it comes out clean, the dumplings are done.

4. **Serve:**
– Ladle the chicken and dumplings into bowls, making sure to get plenty of both stew and dumplings in each serving.
– Garnish with chopped fresh parsley and serve hot.

Tips:

– You can add other vegetables such as peas or green beans to the stew for extra flavor and nutrition.
– For a thicker stew, you can mash some of the cooked vegetables or add an extra tablespoon of flour before adding the chicken broth.

Enjoy your cozy and comforting Chicken and Dumplings! Let me know if you have any questions or need more recipes.