NOT MY MOMMA’S CHICKEN AND DUMPLINGS

Heat a large braiser pan or Dutch oven over medium-high. Add 4 Tbsp unsalted butter. Sprinkle 6 skinless, boneless chicken thighs with kosher salt and freshly ground black pepper; add to pan. Cook 3 minutes per side or until golden. Transfer to a plate.

Add 2 Tbsp butter; 1 medium yellow onion, diced; 4 stalks celery, sliced

½ inch thick; and 4 carrots, sliced into ½-inch-thick rounds to pan; season with kosher salt and pepper. Cook 3 minutes or until vegetables are coated with fat and slightly golden, stirring frequently and scraping up bits that cling to bottom of pan. Sprinkle with 2 Tbsp all-purpose flour; stir until vegetables are coated. Add 2 cloves garlic, chopped; cook 30 seconds or until fragrant. Add 6 cups chicken stock ,1 bay leaf and browned chicken along with any juices that have collected. Bring to a boil. Reduce heat to a simmer, cover and cook 45 minutes or until chicken is tender and cooked through.

In a large bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder and ½ tsp kosher salt. Using a fork, cut 2 Tbsp vegetable shortening into flour mixture. Slowly add 2/3 cup buttermilk, gently mixing to incorporate.

Remove chicken from pot; shred with 2 forks. Return chicken to pot. Using 2 spoons, sprayed with cooking spray ,if desired, top stew with 1 Tbsp scoops of dough. Cover and simmer 15 minutes or until dumplings double in size. Remove from heat; discard bay leaf. Garnish with ½ bunch parsley, roughly chopped. Serves 4.