Chicken and Dumplings

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 6 cup chicken broth
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 2 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp butter
• ¾ cup milk
• 2 tbsp fresh parsley (optional)

Steps

1. Cut chicken into 1-inch pieces. Dice carrots, celery, and onion.
2. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add chicken and cook until lightly browned. Remove chicken and set aside.
3. Add remaining 2 tablespoons of butter to the pot, then add carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
4. Return chicken to the pot, then pour in chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
5. While the chicken simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter until crumbly. Gradually add milk, mixing until a soft dough forms.
6. Drop spoonfuls of dumpling dough directly into the simmering stew. Cover and cook for 15-20 minutes, or until dumplings are cooked through and fluffy.
7. Stir in fresh parsley, if using, and serve hot.