# What you'll need:
→ Chicken Stew
01 - 2 pounds bone-in, skinless chicken thighs
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt, plus additional to taste
11 - 1/2 teaspoon black pepper
12 - 1/2 cup heavy cream, optional for richness
13 - 1/4 cup chopped fresh parsley
→ Dumplings
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon salt
17 - 3 tablespoons unsalted butter, cold and cubed
18 - 3/4 cup whole milk
19 - 2 tablespoons chopped fresh parsley, optional
# How to make it:
01 - Heat olive oil in a large Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Cook until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 minute.
02 - Add chicken thighs to the pot along with chicken broth. Incorporate bay leaves, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
03 - Remove chicken from the pot and discard bay leaves. Use two forks to shred meat, discarding bones. Return shredded chicken to the pot.
04 - Optional: Stir heavy cream into the stew. Adjust seasoning with salt and pepper as needed. Maintain a low simmer.
05 - In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add milk and parsley, stirring just until combined without overmixing.
06 - Drop spoonfuls (about 2 tablespoons each) of dumpling batter onto simmering stew surface. Cover pot tightly and simmer on low heat for 15 minutes without lifting the lid to allow dumplings to steam.
07 - Check dumplings for doneness; they should be firm and cooked through. Sprinkle chopped parsley over the stew and serve immediately.
