Sear the chicken: Heat the oil or butter in a large Dutch oven over medium-high heat until it shimmers and a drop of water sizzles on contact. Add the chicken thighs in a single layer — they should sizzle immediately. Cook for 4–5 minutes per side until deep golden brown, with a nutty aroma and a crisp, browned crust. Transfer to a plate and set aside.

Sweat the vegetables: Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Stir with a wooden spoon, scraping up any browned bits from the bottom. Cook for 5–6 minutes until the onion turns translucent and the carrots soften slightly, releasing a sweet, earthy scent. The mixture should look glossy but not wet.

Add garlic and stock: Stir in the minced garlic and cook for 30 seconds until fragrant — you will smell it immediately. Pour in the chicken stock, then add the thyme, bay leaf, and a generous pinch of salt and pepper. Return the chicken thighs to the pot, nestling them into the liquid. Bring to a gentle boil — you will see small bubbles breaking the surface steadily, not a violent rolling boil.

Simmer and shred: Reduce the heat to low, cover, and let the broth simmer for 15 minutes. The liquid should tremble gently, with occasional bubbles. After 15 minutes, the chicken will be tender enough to shred easily with two forks. Remove the chicken, shred it into bite-sized pieces, and return it to the pot. Discard the bay leaf.

Make the dumpling dough: While the chicken simmers, combine the self-raising flour and a pinch of salt in a mixing bowl. Rub in the cold butter cubes with your fingertips until the mixture resembles fine breadcrumbs — it should feel sandy and cool, with no visible lumps of butter. Pour in the milk and stir with a fork until a soft, slightly sticky dough forms. Do not overmix; a few streaks of flour are fine.

Thicken the broth: Stir the cornflour slurry into the simmering broth. Stir continuously for 1–2 minutes until the liquid visibly thickens and turns a pale, creamy gold. You should feel the spoon drag slightly through the liquid. Pour in the double cream and stir until fully incorporated, creating a velvety, pale beige broth.

Drop in the dumplings: Using two spoons, drop rounded tablespoons of dumpling dough directly onto the surface of the simmering broth. Space them evenly — they will expand to about double their size. You should have 12–14 dumplings. Do not stir them in; let them sit on top of the liquid.

Cover and steam: Immediately cover the pot with a tight-fitting lid. Reduce the heat to the lowest setting and cook for 12–15 minutes without lifting the lid. The dumplings will puff up, becoming light and fluffy. After 12 minutes, check one by inserting a skewer — it should come out clean and the dumpling should feel springy to the touch. The broth will have thickened further and the surface will look glossy and rich.

Rest and serve: Remove the pot from the heat and let it rest, uncovered, for 5 minutes. This allows the dumplings to set slightly and the flavours to meld. The final texture should be a thick, creamy stew with tender chicken and soft, cloud-like dumplings. Ladle into bowls and serve immediately.