Chicken and Dumplings

For the stew:

1 quart chicken stock, homemade or store-bought

3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat

2 teaspoons butter or extra virgin olive oil, or a combination of both

Salt

1 large onion, roughly chopped (about 2 cups)

2 to 3 ribs celery, trimmed and cut into 1/2-inch pieces (about 2 cups)

3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)

1 teaspoon dried thyme

1/3 cup all-purpose flour

1/4 cup dry sherry or vermouth, optional

3/4 cup frozen peas, thawed

1/4 cup minced fresh parsley leaves

1 tablespoon heavy cream, optional

Ground black or white pepper

For the dumplings

2 cups (250g) cake flour (see recipe note)

2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon, optional

2 tablespoons butter, melted

3/4 cup milk

Bring the chicken stock to a simmer. Salt the chicken. In a separate, deep pan, heat the olive oil and brown the chicken in batches starting skin-side down to render the fat from the skin. Turn off heat. Remove and discard skin from chicken. Simmer chicken in stock over low heat for ~20 minutes. Remove chicken and when cooled, remove meat from bones and chop into 1-2” chunks. Using pan used to brown chicken, saute onions, celery, carrot and thyme until soft but not browned (~4-5’). Add flour to vegetables and cook 4-5’, stirring constantly to prevent it from burning. Add sherry, followed by chicken stock—one ladle-full at a time to prevent the flour from clumping. Add the chicken and simmer while preparing the dumplings. 

For the dumplings: Mix flour, baking powder, salt and option herbs. Add melted butter and melt and mix until just combined. Drop dumplings into chicken broth by heaping teaspoon-full. Cover and simmer for 15’. Do NOT uncover the pan. After 15’, check dumpings with a toothpick and cook and additional 5-10’ if necessary. Gently stir in peas, parsley and cream. Add salt and pepper to taste.

Source.