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1. Pat the chicken thighs dry and season with half the salt and the black pepper. Melt the butter in a large Dutch oven over medium-high heat, then sear the chicken skin-side down for 5 minutes until golden, flip and sear 2 minutes more. Transfer to a plate.
6 pieces Bone-in, skin-on chicken thighs,
3 tbsp Unsalted butter,
1 tsp Salt,
1 tsp Black pepper
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2. Reduce the heat to medium. Cook the onion, carrots and celery in the rendered fat for 6 to 8 minutes until softened, adding the garlic for the last minute. Sprinkle in the flour for the broth and stir for 1 minute to cook out the raw taste.
1 piece Yellow onion, diced,
3 piece Carrots, sliced,
3 piece Celery stalks, sliced,
3 clove Garlic, minced,
3 tbsp All-purpose flour (for broth)
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3. Gradually pour in the chicken stock while stirring, scraping up the browned bits. Return the chicken to the pot, add the bay leaves, thyme sprigs and remaining salt, and bring to a boil. Reduce to a gentle simmer, cover, and cook 30 minutes until the chicken is very tender.
6 pieces Bone-in, skin-on chicken thighs,
8 cup Low-sodium chicken stock,
2 piece Bay leaves,
5 piece Fresh thyme sprigs,
1 tsp Salt
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4. Remove the chicken to a board and discard the bay leaves and thyme stems. Peel off and discard the skin, pull the meat from the bones, and shred into bite-size pieces. Return the meat to the pot with the peas and heavy cream, then stir in the lemon juice and adjust the seasoning.
6 pieces Bone-in, skin-on chicken thighs,
1 cup Frozen peas,
0.5 cup Heavy cream,
1 tsp Lemon juice
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5. Whisk the flour for the dumplings, baking powder and fine salt in a bowl. Cut in the cold butter with your fingertips until pea-size crumbs form. Stir in the cold buttermilk with a fork until just combined; the dough should be shaggy and sticky, so do not overmix.
2 cup All-purpose flour (for dumplings),
1 tbsp Baking powder,
0.8 tsp Fine salt (for dumplings),
4 tbsp Cold unsalted butter, cubed (for dumplings),
0.8 cup Cold buttermilk
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6. Bring the stew to a steady gentle simmer. Drop heaping tablespoons of dough on top of the stew, spacing them slightly apart. Cover tightly and cook 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
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7. Rest uncovered for 5 minutes to thicken slightly. Ladle into warm bowls and garnish with the fresh parsley.
2 tbsp Fresh parsley, chopped (garnish)
