Old Fashioned comfort food strait from the farm. Bone-in, skin-on chicken gives a great depth of flavor and reserved chicken fat is used to flavor the dumplings too.

Stew

4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), fat trimmed off

Salt and ground black pepper

2 tablespoons vegetable oil

4 tablespoons (1/2 stick) unsalted butter

4 medium carrots, peeled and sliced 1/4 inch thick

2 celery ribs, sliced 1/4 inch thick

1 medium onion

6 tablespoons unbleached all-purpose flour

5 1/2 cups low-sodium chicken broth

1/4 cup whole milk

1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried

2 bay leaves

1 cup frozen peas

3 tablespoons minced fresh parsley leaves

Dumplings

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

3 tablespoons reserved chicken fat or unsalted butter

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