Grandmother's Kettle Chicken and Dumplings

Season the chicken pieces generously on all sides with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of butter over medium-high heat. Working in batches, sear the chicken pieces skin-side down for 4 to 5 minutes until the skin is golden brown. Flip and sear the other side for 2 minutes. Remove the chicken to a plate. You are not cooking the chicken through — just building a flavorful fond on the bottom of the pot.

Reduce the heat to medium. Add the diced onion, celery, and carrots to the pot. Cook in the rendered chicken fat and butter for 5 to 6 minutes, stirring occasionally and scraping up the browned bits from the bottom. Add the garlic and cook for 30 seconds.

Pour in the chicken broth, scraping the bottom of the pot thoroughly to deglaze. Add the remaining salt, remaining pepper, dried thyme, and bay leaves. Return the seared chicken pieces to the pot, nestling them into the liquid.

Bring the broth to a boil, then reduce to a low, steady simmer. Cover the pot with the lid slightly ajar and cook for 35 to 40 minutes, until the chicken is completely tender and falling off the bone. The internal temperature should be well above 165 degrees Fahrenheit.

Remove the chicken pieces from the pot and set them on a cutting board. Discard the bay leaves. When the chicken is cool enough to handle, pull the meat from the bones in large shreds, discarding the skin and bones. Return the shredded chicken to the pot.

Stir in the heavy cream. Taste the broth and adjust the salt and pepper. The broth should be well-seasoned and full-flavored — the dumplings will absorb some of it and dilute the flavor slightly, so err on the side of bold seasoning.

While the chicken was simmering, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon of salt. Pour in the milk and melted butter. Stir with a fork until a shaggy, sticky dough just comes together. Do not overmix — a few lumps are fine and even desirable. Overmixed dumplings turn dense and gummy.

Bring the broth back to a gentle simmer. Using two spoons, drop rounded tablespoon-sized portions of dumpling batter onto the surface of the simmering broth, spacing them about an inch apart. You should get 12 to 14 dumplings. They will expand significantly as they cook.

Cover the pot with a tight-fitting lid and resist every urge to peek. Cook for 15 minutes. The dumplings steam-cook from the broth below and the trapped heat above. Lifting the lid releases the steam and results in dense, undercooked centers.

After 15 minutes, remove the lid. The dumplings should have roughly doubled in size and appear fluffy, matte, and set on top. Test one by inserting a toothpick into the center — it should come out clean with no raw dough clinging to it.

Ladle the stew into deep bowls, making sure each serving gets 2 or 3 dumplings, plenty of chicken, and a generous amount of broth and vegetables. Garnish with fresh chopped parsley and serve immediately.