A warm, creamy chicken and dumplings dish made with tender chicken thighs, soft vegetables, and fluffy dumplings cooked to perfection.

4 boneless, skinless chicken thighs (about 1 pound)

1 tablespoon olive oil

1 yellow onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon black pepper

Dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon dried parsley

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/2 cup milk

2 tablespoons melted butter

Cook Mode Prevent your screen from going dark

1. Heat olive oil and brown chicken thighs. Remove and set aside.

2. Sauté onion and garlic, then add carrots and celery.

3. Add butter and flour to create a roux and cook 2 minutes.

4. Stir in broth, milk, and seasonings to form gravy.

5. Cut chicken, return to skillet, and simmer.

6. Mix dumpling dough until just combined.

7. Drop dough onto simmering gravy, cover, and cook 15 minutes.

8. Serve warm.

Do not lift the lid while dumplings cook.

Reheat gently with added broth or milk.