Chicken and Dumplings by Amy + Jacky

– 8 (2.5 pounds or 1135 g) bone-in chicken thighs
– 5 cups (1250 ml) unsalted chicken stock
– 1 tablespoon (14 g) unsalted butter or olive oil
– 1 (380 g) large russet potato (bite-size chunks)
– 3 (379 g) medium carrots (chopped)
– 2 (170 g) celery ribs (chopped)
– 1 (209 g) large onion (chopped)
– 3 cloves (11 g) garlic, minced
– 2 bay leaf
– A pinch dried thyme
– 1/2 cup (62.5 g) all-purpose flour
– 1/2- 1 cup (60 – 120 g) frozen green peas
– Kosher salt & Ground black pepper
– Fish sauce or Salt for seasoning
– Fresh flat-leaf parsley,finely chopped
– Heavy cream (2 tablespoons per bowl)
– 2 cups (250 g) all-purpose flour
– 1 tablespoon (12 g) baking powder
– 1 teaspoon (5 g) salt
– 3/4 cup (188 ml) milk
– 2 tablespoons (28 g) unsalted butter, melted
– 1 tablespoon (15 ml) olive oil
– Fresh parsley or chives (optional),finely chopped

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min