1 1/2 pounds chicken thighs, cut into small pieces
2 teaspoons thyme leaves
1 cup flour
4 cups chicken stock
1 cup frozen peas
2 tablespoons fresh dill
Make the dumpling dough: In a mixing bowl, add parsley, flour, water and salt. Use a fork to combine. Turn dough out onto a floured work surface and knead for 8 to 10 more minutes, adding more flour if needed. Cover and let sit for at least 20 minutes.
Make the stew: Heat a large pot over medium-high heat and add vegetable oil. Add the celery, carrots and onions, and cook until soft, about 5 to 7 minutes. Add chicken to the pot and season with salt and pepper. Add thyme, then stir in flour and cook for about 2 minutes. Add chicken stock, bring to a boil and turn down to simmer, then add the peas.
Make walnut-sized balls dough and roll them between your hands into 1-inch pillows. Add to stew one at a time. Cook for 5 to 6 minutes. The dumplings will begin to float when they are done cooking. Garnish with fresh to serve.