Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 cups low-sodium chicken broth
  • 2 tbsp all-purpose flour
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup whole milk
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add chicken cubes in a single layer and cook for 5-7 minutes, stirring occasionally, until deep mahogany brown on all sides. Remove chicken and set aside.
  2. In the same pot, add the onion, carrots, and celery. Cook for 4-5 minutes until onions are translucent. Stir in the minced garlic and dried thyme for 1 minute.
  3. Sprinkle 2 tbsp of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while stirring to ensure no lumps remain. Return the browned chicken to the pot.
  4. Bring the stew to a gentle simmer over medium-low heat.
  5. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, salt, and black pepper.
  6. Stir in the milk and melted butter using a light folding technique; mix until just combined to avoid developing too much gluten.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto the surface of the simmering stew.
  8. Cover the Dutch oven with a tight-fitting lid and steam for 12-15 minutes without lifting the lid, until dumplings are fluffy and cooked through.