A comforting and flavorful chicken stew topped with tender herb dumplings.
Season the chicken thighs with salt and pepper.
Seasoning the chicken beforehand enhances its flavor during cooking.
Heat the butter in a Dutch oven over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the carrots, celery, and onion to the pot and cook until softened, about 7 minutes.
Stir occasionally to prevent the vegetables from sticking to the pot.
Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the stew.
Pour in the wine, scraping up any browned bits from the bottom of the pot.
The wine adds depth to the stew's flavor.
Add the chicken broth, thyme, and bay leaves, and bring to a simmer.
Simmering allows the flavors to meld together.
Nestle the chicken into the pot, cover, and cook until tender, about 45 minutes.
Covering the pot ensures even cooking.
Remove the chicken, shred it, and return it to the pot.
Shredding the chicken allows it to absorb more flavor from the stew.
Stir in the peas and parsley, and season with salt and pepper.
Adding these ingredients at the end preserves their fresh flavor.
Mix the flour, baking powder, and salt in a bowl.
Ensure the dry ingredients are well combined for even dumplings.
Warm the milk and chicken fat in the microwave for 1 minute.
Warming the wet ingredients helps them mix smoothly with the dry ingredients.
Combine the wet and dry ingredients to form a smooth dough.
Avoid overmixing to keep the dumplings tender.
Drop spoonfuls of dough onto the simmering stew, cover, and cook for 15 minutes.
Covering the pot traps steam, cooking the dumplings evenly.
Serve the stew hot, garnished with additional parsley if desired.
Serving the dish immediately ensures the dumplings remain fluffy.
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