Chicken and Dumplings

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• 4 tbsp unsalted butter
• 1 cup yellow onionfinely diced
• 1 cup carrotcut into thin coins
• 1 cup celerythinly sliced
• 4 tbsp all-purpose flourfor the broth
• 6 cup low-sodium chicken broth
• 24 oz boneless, skinless chicken thighs
• 1⅓ cup all-purpose flourfor the dumplings
• 2 tsp baking powder
• 12 tbsp whole milkcold
• 8 tbsp heavy cream
• Kosher salt, black pepper and chopped parsleyto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Sweat the vegetablesMelt ¼ cup butter in a wide heavy pot over medium heat (about 300°F). Add 1 cup onion, 1 cup carrot, 1 cup celery and ½ tsp salt and cook 7 minutes, until soft and just barely golden.
2. 02Step 2 — Build the brothStir in ¼ cup flour and cook 1 minute to lose the raw taste. Pour in 6 cup chicken broth in two additions, whisking smooth after each.
3. 03Step 3 — Poach the chickenAdd 24 oz chicken thighs, bring to a gentle simmer (about 195°F — small lazy bubbles, never a boil) and cook 18 minutes, until an instant-read thermometer in the thickest thigh reads 175°F. Lift the chicken out, shred it with two forks and return it to the pot.
4. 04Step 4 — Mix the dumplingsWhisk 1⅓ cup flour, 2 tsp baking powder and ½ tsp salt in a bowl. Pour in ¾ cup cold milk and stir just until a shaggy, sticky dough forms — about 10 strokes. Overmixing makes them tough.
5. 05Step 5 — Steam them on topDrop the dough in rounded tablespoons over the surface of the simmering stew, leaving space between them. Cover tightly and cook 15 minutes at a steady low simmer (about 200°F) without lifting the lid. A toothpick pushed into a dumpling should come out clean.
6. 06Step 6 — Finish and serveStir ½ cup heavy cream into the broth around the dumplings, off the heat. Season with salt and plenty of black pepper, scatter parsley over the top and serve straight from the pot in shallow bowls.