Old Fashioned Chicken and Dumplings

Heat 1 tablespoon butter in large Dutch oven over medium-high heat. Add chicken and cook 6 to 8 minutes or until no obvious raw spots remain on the outside of the chicken, stirring frequently (chicken does not need to be fully cooked at this point). Transfer chicken to plate.

Add remaining 2 tablespoons butter to pot and lower heat to medium. Add mushrooms and cook 4 minutes or until they start to soften, stirring frequently. Add garlic, carrots, celery and onion. Cook 6 to 8 minutes or until vegetables are softened.

Add flour and cook 30 seconds, stirring constantly. Stir in wine and cook 30 seconds.

Stir in bay leaf, stock, thyme, salt, pepper and chicken. Heat to boiling over medium-high heat, then reduce heat to medium-low.

Let simmer while you make dumplings.

In large bowl, whisk flour, baking powder, parsley, lemon zest and salt until well combined.

While stirring with a wooden spoon, gradually add cream until all cream is incorporated.

Spoon dumpling dough in big 2 tablespoon-ish dollops over stew, covering the entire surface of the stew.

Cover pot and simmer on medium-low 20 minutes or until dumplings are firm to the touch and cooked through.