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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until vegetables begin to soften, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add dried thyme, bay leaf, salt, and black pepper. Return the cooked chicken to the pot.

Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.

While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and mix with a fork until just combined and a shaggy dough forms. Do not overmix.

Increase the heat of the stew to a gentle simmer. Drop the dumpling dough by rounded tablespoons directly into the simmering stew. Leave a little space between each dumpling as they will expand.

Cover the pot tightly and cook the dumplings for 15 minutes without lifting the lid. This allows them to steam and cook through.

Remove the bay leaf. Stir in the frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until vegetables begin to soften, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add dried thyme, bay leaf, salt, and black pepper. Return the cooked chicken to the pot.

Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking through.

While the stew simmers, prepare the dumplings: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and mix with a fork until just combined and a shaggy dough forms. Do not overmix.

Increase the heat of the stew to a gentle simmer. Drop the dumpling dough by rounded tablespoons directly into the simmering stew. Leave a little space between each dumpling as they will expand.

Cover the pot tightly and cook the dumplings for 15 minutes without lifting the lid. This allows them to steam and cook through.

Remove the bay leaf. Stir in the frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
