Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don't need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside.

Sauté the Vegetables: Reduce the heat to medium, add the butter to the same pot. Once melted, add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the first layer of flavour.

Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. This paste is called a roux, and it's the secret to a thick, creamy sauce. You can learn more about how to make a perfect roux if you're new to the technique.

Create the Creamy Sauce: Gradually pour in the warm chicken stock, a little at a time, stirring or whisking constantly to prevent lumps. Once all the stock is incorporated and the sauce is smooth, stir in the milk or cream.

Simmer the Stew: Return the browned chicken to the pot along with any juices. Add the bay leaves and dried thyme. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.

Prepare the Dumpling Dough: While the stew is simmering, make the dumplings. In a medium mixing bowl, combine the self-raising flour, suet, chopped parsley, and salt. Gradually add the cold water, mixing with a knife until a soft, slightly sticky dough forms. Be careful not to overwork it; just bring it together.

Cook the Dumplings: Remove the lid from the stew and check the seasoning, adding more salt and pepper if needed. The stew should be at a gentle, confident simmer. Drop spoonfuls of the dumpling dough (about the size of a golf ball) onto the surface of the stew. I find that dropping the dumplings a little apart gives them room to puff up beautifully.

Steam to Perfection: Place the lid back on the pot and let the dumplings steam for 15-20 minutes. It's crucial that you do not lift the lid during this time! The trapped steam is what cooks them and makes them light and fluffy. They are ready when they have doubled in size and are firm to the touch.

Serve Immediately: Remove the bay leaves. Ladle the hot chicken stew and dumplings into warm bowls, sprinkle with a little extra fresh parsley, and serve right away.