Chicken and dumplings

Ingredients

• 1.8 lbchicken thighs, boneless, skinless, cut into large pieces
• 1 3/4 ozunsalted butter
• 1onion, diced
• 3carrots, sliced into thick coins
• 2 stickcelery, sliced
• 1 1/2 ozall-purpose flour, for the stew
• 1 quartchicken stock
• 5/8 cupheavy cream
• 1/4 ozfresh thyme, leaves picked
• 2 tspsea salt
• 1 tspblack pepper
• 8 3/4 ozself-rising flour
• 2 3/4 ozunsalted butter, cold, cubed
• 5/8 cupwhole milk, cold
• 1/2 ozfresh parsley, chopped

Method

1. 1

   Melt the butter in a wide casserole and brown the chicken pieces in batches until they have color on at least two sides, then lift them out onto a plate.

2. 2

   Add the onion, carrots and celery to the same pot and cook until softened and just starting to color, then stir in the all-purpose flour and cook it out for a minute so it stops tasting raw.

3. 3

   Pour in the chicken stock a little at a time, stirring until smooth, return the chicken with any resting juices, add the thyme, salt and pepper, and simmer uncovered until the chicken is tender and the sauce has thickened.

4. 4

   Rub the cold butter into the self-rising flour with your fingertips until it looks like coarse crumbs, then stir in the milk with a knife to a soft, shaggy dough. Stop the moment it comes together.

5. 5

   Stir the cream through the stew, then drop spoonfuls of the dough over the surface, leaving space between them. Put the lid on and simmer gently without lifting it until the dumplings are risen and cooked through.

6. 6

   Scatter the chopped parsley over the top and take the pot straight to the table.