Directions: |
Directions:For the stew: Bring broth to a simmer in a Dutch oven over high heat. Add chicken and return to a simmer. Cover, reduce heat to medium-low and simmer until chicken is just cooked through. Transfer chicken to a plate and tent loosely with aluminum foil. Transfer broth to a large bowl.
Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion and salt and cook until softened, about seven (7) minutes. Stir in garlic and cook until fragrant, about thirty (30) seconds. Stir in flour and cook, stirring frequently, for one (1) minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves and pepper and bring to a boil. Cover, reduce heat to low and simmer until stew thickens, about twenty (20) minutes.
For the dumplings: Stir flour, baking powder and salt in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
To Finish: Discard bay leaves and return stew to rapid simmer. Add diced chicken to stew along with any accumulated juices, peas and three (3) tablespoons parsley.
Using two (2) large soup spoons or small ice cream scoop, drop golf ball-sized dumplings into stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, fifteen (15) to eighteen (18) minutes. Garnish with remaining parsley and serve. |
This recipe for Chicken and Dumplings, by 