Chicken Dumpling Stew

Heat a large pot over medium‑high heat and melt 2 tbsp butter.

Season the chicken thigh pieces with sea salt and black pepper, then brown them in batches until golden; set aside.

Add the diced onion, carrot, and celery to the pot and sweat in the remaining butter until softened, about 3–4 minutes.

Stir in 2 tbsp flour and cook for 1 minute, stirring constantly to form a roux.

Gradually whisk in 4 cups chicken broth, scraping up any browned bits from the bottom of the pot.

Return the browned chicken to the pot, add the thyme leaves, and adjust seasoning with additional salt and pepper if needed.

Simmer the stew for 20–25 minutes, or until the chicken is fork‑tender.

While the stew simmers, prepare the dumpling mixture: combine the grated cheddar, 100 g flour, 2 tbsp butter, and 120 ml buttermilk; mix until a shaggy dough forms, then fold in the chopped chives.

Drop spoonfuls of the dumpling dough onto the surface of the simmering stew, cover the pot, and cook for 15 minutes until the dumplings are puffed and cooked through.

Taste the stew and finish with a pinch of sea salt, a pinch of black pepper, and the chopped parsley (and additional parsley if desired).