✓ Ingredients:
– **For the Chicken Stew:**
– 2 lbs chicken (breast or thighs), boneless and skinless
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 bay leaf
– Salt and pepper to taste
– **For the Dumplings:**
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 cup cold butter, cubed
– 1 cup milk
✓ Instructions:
1. **Prepare the Chicken Stew:**
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, then add the chicken, dried thyme, dried parsley, bay leaf, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, until the chicken is cooked through and the flavors have melded together.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
2. **Prepare the Dumplings:**
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the milk and stir until just combined. Do not overmix.
3. **Cook the Dumplings:**
1. Drop spoonfuls of the dumpling batter onto the simmering stew. The dumplings will expand as they cook, so make sure to space them apart.
2. Cover the pot and let the dumplings cook for about 15 minutes, until they are cooked through and fluffy.
4. **Serve:**
1. Ladle the chicken and dumplings into bowls and serve hot.
Enjoy your comforting homemade chicken and dumplings!