Amazing Chicken and Dumplings

From Clinton Kelly on The Chew this recipe was easy and a great meal. You could even make the casserole part ahead and just make the dumplings up before baking. It did take a little longer to cook than suggested another 5 minutes or so. Also I used leftover rotisserie chicken but did brown it a little bit so that the texture was better. Sorry about the shadowing I was trying to take picture from above the pan.

• 2 pounds  chicken thighs (skinless, boneless, cut into 2" pieces)
• olive oil
• salt and freshly ground black pepper
• 8 ounces  white mushrooms (sliced)
• 1 yellow onion (chopped)
• 1 leek (tops trimmed, sliced)
• 4 cloves garlic (peeled and smashed)
• 2 carrots (peeled, cut into 1/4" slices)
• 1 cup  white wine (optional)
• 4 cups  chicken stock
• 5 sprigs thyme
• 2 bay leaves
• 2 cinnamon sticks
• 4 tablespoons  butter (cold, cut into cubes)
• 1 1/2 cups  all-purpose flour
• 2 1/2 teaspoons  baking powder
• 1 teaspoon  baking soda
• 2/3 cup  yogurt
• parsley (for garnish)

• Preheat oven to 325°F.
• Season chicken pieces with salt and pepper.
• In a Dutch oven over high heat, add 2 tablespoons olive oil. Brown the chicken in batches. Remove and set aside.
• Add mushrooms and sauté until golden.
• Add onion, leeks, garlic and carrots. Season with salt and pepper, sauté until onions are translucent.
• Deglaze the pan with white wine and stock, cook for a minute or two until the wine is reduced by half.
• Add thyme, bay leaves, cinnamon sticks and browned chicken with any juices back to the pan.
• Bring the mixture to a boil, place a lid on the pot and place in oven for 45 minutes.
• In the Meantime, for Dumplings: In a food processor, pulse flour, baking powder, baking soda and pinch of salt.
• Add butter and pulse again until just combined.
• Add the yogurt and pulse just until the mixture begins to form a ball.
• At the 45 minute mark for the stew, remove the pot from the oven and remove the lid. Breaking the dough apart with your fingers, drop 8-10 pieces of dough into the stew.
• Cover and return to the oven for 12-15 minutes.
• Remove and garnish with parsley.