Preparation Steps

• Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Return the seared chicken thighs to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
• While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Remove the chicken thighs from the pot. Shred the chicken meat and discard the bones and skin. Return the shredded chicken to the pot.
• Stir in the heavy cream and chopped parsley. Season with additional salt and pepper to taste.
• Increase the heat to medium-low and bring the stew to a gentle simmer. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew, making sure not to overcrowd the pot. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during this time.
• Serve hot, with extra fresh parsley for garnish if desired.