Chicken and Dumplings

• 2 lb chicken thighs (boneless, skinless)
• 1 onion (diced)
• 3 carrots (sliced)
• 3 celery (stalks, sliced)
• 3 clove garlic (minced)
• 5 cup chicken broth
• ½ cup heavy cream
• 2 cup all-purpose flour (1/4 cup for thickening)
• 1 tbsp baking powder
• 3 tbsp butter
• ¾ cup whole milk
• 1 tsp thyme

How to Make It

1. 1

   Simmer chicken in broth with onion, carrots, celery, garlic, and thyme until cooked through, 20 minutes. Remove and shred.

2. 2

   Whisk 1/4 cup flour into cream. Stir into broth and simmer until thickened.

3. 3

   Make dumplings: mix remaining flour, baking powder, and salt. Cut in butter. Add milk until just combined.

4. 4

   Return chicken to pot. Drop dumpling dough by spoonfuls onto the simmering stew.

5. 5

   Cover and cook 15 minutes without lifting the lid.

6. 6

   Serve immediately in deep bowls.