Name: Chicken and dumplings
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Boneless chicken thighs; 8 cups Chicken stock; 1 Yellow onion; 3 Carrots; 3 stalks Celery; 3 cloves Garlic; 1.3 cups Milk; 1 bunch Fresh flat-leaf parsley; 2.3 cups All-purpose flour; 1 tbsp Baking powder; 6 tbsp Butter; 1 tsp Dried thyme; 2 Bay leaves; 2 tsp Salt; 1 tsp Black pepper

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How to cook it · about 75 minutes

Dice the onion, carrots and celery and mince the garlic. Melt 3 tbsp butter in a large pot over medium heat and cook the vegetables for 8 minutes until soft.
Sprinkle 0.25 cup flour over the vegetables and stir for 2 minutes. Slowly pour in the stock, stirring so no lumps form.
Add the whole chicken thighs, thyme, bay leaves, 1 tsp salt and the pepper. Simmer on low for 25 minutes until the chicken is cooked. Lift it out, shred it with two forks, and return it to the pot. Remove the bay leaves.
Make the dumplings: whisk 2 cups flour, the baking powder and 1 tsp salt. Melt the last 3 tbsp butter into the milk and stir it into the flour with a handful of chopped parsley, just until a sticky dough forms.
Bring the stew back to a steady simmer. Drop the dough in heaping tablespoons across the surface, leaving a little space between them.
Cover and cook on low for 15 minutes without lifting the lid, so the dumplings steam and puff up. They are done when a toothpick poked into the center of one comes out clean.
Ladle into bowls and scatter more chopped parsley over the top.

Amounts are on the list above — they change with the number of people; the steps do not.