2 large onions, peeled and cut in to half inch chunks

6 celery stalks, cut in to half inch chunks

6 carrots, peeled and cut in to half inch chunks (I split them down the middle and then cut them along the length in hald inch pieces)

2.5lbs boneless, skinless chicken thighs (ideally, or any kind of chicken if the store is sold out of thighs), cut in to 1-2 inch pieces

2 tablespoons of thyme leaves

1 small sprig of rosemary, finely chopped

3-4 cloves of garlic, peeled and finely chopped

2 quarts of chicken stock

2 tablespoons of olive oil

salt and pepper

A dutch oven or other large stew pot

 

2 cups flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon baking powder

2 eggs

2/3 cup milk

1/4 cup oil

2 tablespoons chopped fresh parsley

 

Saute the onion in the olive oil over a low heat until it softens and starts to turn a golden color. Add the garlic, thyme and rosemary and cook for another minute or two. Add the celery and cook for another couple of minutes. Turn the heat up to medium and add the chicken and cook for 6-8 minutes, stirring occasionally to seal the chicken pieces on all sides. Add the carrots and the chicken stock and simmer on a low heat for 20 minutes until the chicken is cooked through and the vegetables have softened. While the stew is cooking you can prepare the dumpling mixture.

 

Sift the flour, salt, pepper and baking powder into a large bowl. Beat the eggs in another bowl and add the milk, oil and parsley. Combine the liquid and dry ingredients. 

 

When the stew is cooked, keeping the heat on medium, drop the dumpling mixture in to the hot stew broth with a teaspoon. Simmer without a cover for 15 minutes. Seasons to taste with salt and pepper and serve hot with some chopped fresh parsley sprinkled on the top.