Chicken and Dumplings

1 hr6 servings (about 1.5 cups each)

Braised chicken thighs in a creamy herb gravy, topped with fluffy drop dumplings and simmered until tender.

prepDice chicken thighs into bite-sized pieces after browning
4 boneless, skinless chicken thighs (about 450 g)	Brown chicken in oil, 3–4 min per side	Sauté onion & garlic until soft, 3–4 min	Add carrot & celery, sauté 5 min	Stir in butter & flour, cook 2 min	Add herbs, broth & milk, simmer until thick	Return diced chicken, cover & simmer	Drop dumplings, cover & simmer 15 min
15 ml olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, diced
2 stalks celery, diced
60 g butter
30 g all-purpose flour
480 ml chicken broth
240 ml whole milk
1 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
½ tsp salt
¼ tsp black pepper, freshly cracked
125 g all-purpose flour	Whisk dumpling dry ingredients	Stir in milk & melted butter until soft
1½ tsp baking powder
1 tsp dried parsley
½ tsp granulated sugar
½ tsp salt
⅛ tsp garlic powder
⅛ tsp black pepper, freshly cracked
120 ml milk
30 g butter, melted

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