ADVERTISEMENT
Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken and set aside.
In the same skillet, add the onion, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Return the chicken to the skillet and add the chicken broth, thyme, rosemary, salt, and pepper. Bring to a simmer.
Cover and let it simmer on low heat for about 30 minutes, until the chicken is tender.
In a small bowl, mix the 1/4 cup flour with 1/4 cup cold water to make a slurry. Stir this into the stew to thicken the gravy.
Add the peas and let the stew simmer while you prepare the dumplings.
In a medium bowl, whisk together 1 cup flour, baking powder, and 1/2 teaspoon salt. Stir in the parsley and chives.
Add the milk to the dry ingredients and mix until just combined.
Drop spoonfuls of the dumpling batter onto the simmering stew. Cover and cook for another 15 minutes, until the dumplings are cooked through and golden.
Garnish with additional parsley before serving.
Variations & Tips
For a richer flavor, you can add a splash of white wine to the stew before simmering. If you prefer a spicier kick, a pinch of cayenne pepper can be added to the dumpling batter. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. You can also add other vegetables like mushrooms or potatoes to the stew for extra heartiness.
ADVERTISEMENT
