# Components:
→ Chicken Stew
01 - 2 pounds bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 large yellow onion, diced
05 - 3 medium carrots, sliced
06 - 3 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons chopped fresh parsley
→ Dumplings
13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1 teaspoon kosher salt
16 - 2 tablespoons unsalted butter, cold and cubed
17 - 1 cup whole milk
18 - 2 tablespoons chopped fresh chives (optional)
→ Pickle Herb Butter
19 - 4 tablespoons unsalted butter, softened
20 - 2 tablespoons finely chopped dill pickles
21 - 1 tablespoon fresh dill, finely chopped
22 - 1 tablespoon fresh parsley, finely chopped
23 - 1 teaspoon pickle brine
24 - 1/4 teaspoon black pepper
# Method:
01 - In a large Dutch oven, melt butter over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes until vegetables are softened, then add minced garlic and cook for 1 minute more.
02 - Place chicken pieces in the pot. Pour in chicken broth and add bay leaves, thyme, salt, and black pepper. Bring mixture to a boil, then reduce to a gentle simmer. Cover and cook for 35 to 40 minutes until the chicken is very tender.
03 - Remove chicken to a plate and discard bay leaves. Shred meat with two forks, discarding bones. Return shredded chicken to the stew. Stir in chopped parsley.
04 - In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and chives if using, mixing just until combined. Do not overmix.
05 - Bring stew to a gentle simmer. Drop dough by the tablespoon (about 2 tablespoons per dumpling) onto the surface, spacing apart. Cover pot tightly and simmer for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.
06 - In a small bowl, combine softened butter, chopped dill pickles, chopped dill, chopped parsley, pickle brine, and black pepper. Stir until mixture is smooth and well blended.
07 - Ladle generous portions of chicken and dumplings into bowls. Top each serving with a spoonful of pickle herb butter and garnish with extra herbs as desired.
