Seal the Chicken: Pat the chicken pieces bone-dry with kitchen paper. Season generously with salt and white pepper. Heat the butter and oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the fat shimmers, add the chicken pieces skin-side down, working in batches to avoid overcrowding. Sear for 5-7 minutes until the skin is a deep, crackling golden-brown and pulls away from the pan easily. The sound should be a satisfying sizzle, not a watery hiss. Flip and sear the other side for 3 minutes. Transfer to a plate. This foundation of colour is the secret to a magnificent broth.

Build the Aromatic Base: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot. Stir with a wooden spoon, scraping up the browned bits from the bottom. Cook for 8-10 minutes until the vegetables soften and the onions turn translucent and smell sweet. The kitchen will smell wonderfully savoury. Add the minced garlic and cook for one minute more until fragrant.

Create the Roux: Sprinkle the 60g of plain flour over the softened vegetables. Stir continuously for 2-3 minutes. The mixture will turn into a thick, clumpy paste that smells slightly nutty and toasty. This roux is the thickener that gives the stew its luxurious, velvety body.

Deglaze and Simmer: Slowly pour in the chicken stock, whisking constantly to prevent lumps. Bring the liquid to a gentle simmer. You'll see it thicken slightly as it heats. Return the seared chicken pieces to the pot, along with any juices from the plate. Add the thyme sprigs and bay leaves. Partially cover and let it simmer very gently for 40 minutes. The chicken should be tender enough to pull apart with a fork, and the broth will have a rich, golden hue.

Shred the Chicken: Using tongs, carefully lift the chicken pieces from the pot onto a cutting board. Let them cool slightly until you can handle them. Pull the meat from the bones, discarding the skin and bones. Shred the meat into large, chunky pieces. Do not mince it; generous shreds look more impressive on the plate. Discard the thyme stems and bay leaves from the broth.

Finish the Broth and Make Dumplings: Stir the double cream and lemon juice into the simmering broth. Taste and adjust seasoning with salt and white pepper. Now, in a mixing bowl, combine 300g self-raising flour, 75g cold unsalted butter (cut into small cubes), and a pinch of salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 150ml whole milk and stir with a fork until a soft, slightly sticky dough forms. Do not overmix.

Cook the Dumplings: Return the shredded chicken to the pot. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew, spacing them apart. They will expand. Cover the pot tightly with a lid. Let them steam for 15 minutes without lifting the lid. The dumplings will puff up and become tender. The top should look dry and springy to the touch. The stew will have a beautiful, creamy consistency.

Plate and Garnish: To serve, ladle the chicken and broth into wide, shallow bowls. Place two or three dumplings on top of each portion, ensuring they sit proudly above the liquid. Finish with a generous sprinkle of fresh parsley. The contrast of the pale dumplings against the golden broth is pure elegance. I stumbled upon this combination by accident, and it's been a hit ever since.