In a large pot, melt the 4 tablespoons of unsalted butter along with 2 tablespoons of extra-virgin olive oil over medium heat. Once melted, add in the 1 1/2 pounds of diced chicken thighs. Season with sea salt and freshly cracked black pepper. Cook until the chicken gets a beautiful golden brown on the outside—about 5-7 minutes. This initial sear is crucial; it builds flavor right from the start.

Next, toss in the 1 medium finely chopped yellow onion, 3 medium sliced carrots, 2 chopped celery ribs, and 2 cloves of minced garlic. Cook these for about 5 minutes until they start to soften. The aromas filling your kitchen will be tempting! Add the 1 tablespoon of chopped fresh thyme, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of ground nutmeg. Stir it all around. These herbs and spices tie the whole filling together beautifully.

Pour in 1 cup of crisp dry white wine. This step not only adds depth but also helps to deglaze the pot. Scrape all those tasty bits stuck to the bottom—this is where the magic happens. Allow the wine to reduce and simmer for about 3 minutes.

Next, add the 4 1/2 cups of chicken broth. Bring everything to a simmer. This will meld all the flavors, creating a rich base for your dish.

In a small bowl, whisk together 1/2 cup of all-purpose flour and 1/2 cup of whole milk. Gradually add this mixture to your simmering broth. Stir continuously to avoid any lumps. This helps thicken the filling without turning it into a heavy paste.

Once the filling has thickened after about 5 minutes, stir in 1/4 cup of fresh chopped parsley and 1 cup of frozen sweet peas. The peas add a pop of color and sweetness that balances the broth beautifully.

In a separate bowl, combine 1 3/4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic herb seasoning salt, and a pinch of sea salt and cracked black pepper. Add in 2 tablespoons of melted unsalted butter and 1 cup of whole milk. Stir until the mixture is just combined. You want it a bit chunky because it’ll lighten up during cooking.

Take spoonfuls of that doughy goodness and drop them delicately over the simmering chicken filling. Make as many dumplings as you can fit; they’ll puff up as they cook.

Cover the pot and let it simmer gently for 15-20 minutes, or until the dumplings have doubled in size and become fluffy. Try not to peek too often! You want them to steam perfectly.

Once done, give it a gentle stir. Ladle that warm, comforting mixture into bowls and garnish with extra chopped parsley. Trust me; your family and friends will gather around for a taste.