- Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side . Remove to a plate.
- Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.
- Stir flour with parsley, baking powder and salt in a medium bowl until combined. Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.
While chicken thighs get golden, whip up a batch of herbed dumplings. The result is a warm and hearty family staple.
Gluten-free Tip: Try our gluten-free chicken and dumplings with just a few simple substitutions.
thighs are more flavourful and affordable. Chicken breasts are lower in calories and fat.