Chicken and Dumplings

Ingredients

• 6 boneless skinless chicken thighs
• salt
• black pepper
• 1 large white onion
• 3-4 stocks of celery
• 3-4 carrots
• 1 medium fennel bulb
• 4-5 garlic cloves
• 115 G butter
• 360 G all purpose flour
• 8 G salt
• 12 G baking powder
• 4 G black pepper
• 340 G milk

Method

1. Season the chicken thighs with salt and black pepper, then roast at 400°F for about 30 minutes.
2. Let the roasted chicken thighs rest, then chop into bite-sized pieces.
3. Dice the onion, celery, carrots, and fennel into rustic pieces.
4. Sauté the vegetables in a heavy-bottomed pot with butter over medium heat until they release moisture (sweat).
5. Warm the milk and melted butter together, then pour into the dry ingredients and stir gently to combine, avoiding overmixing.
6. Add the cooked chicken to the vegetable mixture and season with salt to taste.
7. Add the dumpling dough to the simmering chicken and vegetable mixture and cook until the dumplings are fluffy and cooked through.