Chicken and Dumplings

Instructions

1. Prepare the base
   Heat olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
2. Cook the chicken
   Add the chicken pieces to the pot and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink on the outside. Season with salt and pepper to taste.
3. Simmer the stew
   Pour in the chicken broth and add thyme and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until the chicken is cooked through and vegetables are tender.
4. Prepare the dumpling dough
   While the stew simmers, in a large bowl, whisk together flour, baking powder, and salt. Using your fingers or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft, sticky dough forms. Do not overmix.
5. Add the dumplings
   Remove bay leaves from the stew. Stir in the heavy cream. Using a tablespoon, drop rounded spoonfuls of the dumpling dough directly into the simmering stew, spacing them evenly across the surface. You should have about 12-14 dumplings.
6. Cook the dumplings
   Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid. The dumplings need the steam to cook properly and become fluffy. They are done when they have doubled in size and are no longer doughy in the center.
7. Finish and serve
   Once the dumplings are cooked through, remove the pot from heat. Let stand for 5 minutes before serving. Ladle the stew and dumplings into bowls, ensuring each serving gets plenty of chicken, vegetables, broth, and at least one dumpling.