Chicken and Dumplings,

Ingredients

For the Chicken Stew:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup whole milk or heavy cream
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• Salt to taste

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup milk

Instructions

1. Prepare the Chicken Stew:

1. Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Sprinkle in the flour, stirring constantly for about 2 minutes, until it forms a paste.
4. Gradually whisk in the chicken stock and milk, ensuring no lumps form.
5. Add the shredded chicken, thyme, parsley, salt, and pepper. Reduce the heat to low and let it simmer for 10–15 minutes, stirring occasionally.

2. Make the Dumplings:

1. In a bowl, combine the flour, baking powder, and salt. Stir in the melted butter and milk until a sticky dough forms.
2. Using a spoon, drop small portions of the dough into the simmering stew. Cover the pot with a lid and let the dumplings cook for about 10–12 minutes. Avoid removing the lid to ensure the dumplings steam properly.

3. Serve:

1. Once the dumplings are cooked and fluffy, garnish with fresh parsley or black pepper.
2. Serve hot and enjoy this comforting dish!