Ingredients:

  • 1½ lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 3/4 cup low-fat milk
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat. Brown the cubed chicken thighs until deep golden brown on all sides, then remove and set aside.
  2. In the same pot, sauté the diced onion, sliced carrots, and sliced celery until the onions are translucent and the vegetables are slightly softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Sprinkle 1/3 cup all-purpose flour over the sautéed vegetables and whisk constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in 6 cups low-sodium chicken broth while whisking to prevent lumps.
  6. Return the browned chicken to the pot and stir in 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp sea salt.
  7. Lower the heat and simmer for 20 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
  8. While the stew simmers, whisk 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp sea salt in a large mixing bowl.
  9. Stir in 3/4 cup low-fat milk, 2 tbsp melted unsalted butter, and 1 tbsp chopped fresh parsley until just combined; do not overmix.
  10. Drop tablespoon-sized dollops of the dough onto the simmering stew.
  11. Cover the pot with a tight-fitting lid and steam for 12–15 minutes without lifting the lid.
  12. Remove from heat once the dumplings are puffed and a toothpick inserted into the center comes out clean.