Place the chicken pieces in a large stockpot with onion, carrots, celery, garlic, bay leaf, thyme, and a generous pinch of salt. Pour in the water or stock and bring to a gentle boil. Skim off any foam that rises.

Reduce the heat to low and cover. Let the chicken simmer for 45 to 60 minutes until the meat is tender and falling off the bone. This slow simmer builds a deep, savoury broth.

Carefully lift the chicken from the pot and set it aside to cool slightly. Discard the bay leaf. Once cool enough to handle, remove the skin and bones, then shred the meat into bite sized pieces.

Strain the broth if desired for a smoother texture, then return it to the pot along with the shredded chicken. Taste and adjust seasoning with salt and pepper.

In a mixing bowl, combine flour, baking powder, and salt. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs. Stir in the milk just until a soft dough forms.

Turn the dough onto a lightly floured surface. Gently pat it to about 1.5 cm thickness. Cut into small squares or strips, or simply pinch off pieces for a rustic look. Avoid overworking the dough.

Bring the broth back to a gentle simmer. Drop the dumplings into the pot one at a time, spacing them slightly. They will expand as they cook, so avoid crowding.

Cover the pot with a tight fitting lid and simmer for 15 to 20 minutes. Do not lift the lid during this time, as the steam is essential for fluffy dumplings.

After 20 minutes, uncover and test a dumpling by cutting it in half. It should be cooked through with no raw dough in the centre. If needed, simmer uncovered for a few more minutes.

Ladle the stew into bowls, ensuring each serving has a generous helping of chicken and dumplings. Garnish with chopped parsley if desired. Serve hot with crusty bread or a side of greens.