Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 1/2 cup frozen peas
  • 2 cups all-purpose flour (for biscuits)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup cold buttermilk
  • 1 tbsp fresh parsley, finely chopped
  • salt and black pepper to taste

Instructions:

  1. Season the chicken thighs with salt and pepper. In a large Dutch oven over medium-high heat, melt 1 tablespoon of butter and sear the chicken until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
  2. In the same pot, add the remaining butter, onions, carrots, and celery. Sauté for approximately 6 minutes until the onions are translucent.
  3. Sprinkle 1/4 cup of flour over the vegetables. Stir constantly for 2 minutes to cook the roux. Gradually whisk in the chicken stock and simmer until the liquid thickens enough to coat the back of a spoon.
  4. Return the chicken and juices to the pot. Stir in the thyme, poultry seasoning, frozen peas, and heavy cream. Reduce heat to low.
  5. In a separate bowl, whisk 2 cups flour, baking powder, baking soda, and salt. Cut in the cold 6 tablespoons of butter until crumbly. Fold in the buttermilk and parsley until just combined.
  6. Drop spoonfuls of the biscuit dough onto the simmering stew. Cover tightly and steam for 15 minutes without lifting the lid until the dumplings are cooked through and fluffy.