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1
Season the chicken thighs on both sides with the salt and pepper.
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2
Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes.
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3
Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes.
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4
Add the thyme, bay leaf, and chicken broth.
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5
Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes.
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6
While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth.
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7
Set aside.
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8
Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool.
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9
Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine.
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10
Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine.
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11
Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender.
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12
While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl.
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13
Heat the milk and butter until warm and the butter is melted.
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14
Add the warm milk mixture to the flour mixture and stir until just combined.
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15
Transfer to a floured work surface and knead lightly once or twice.
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16
Using a floured rolling pin, roll to a thickness of 1/8-inch.
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17
Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips.
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18
When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables.
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19
Reserve the meat separately.
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20
When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid.
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21
Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture.
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22
Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes.
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23
Stir gently and serve in wide shallow bowls.
