- 2 1/2 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breast
- 2 1/2 tablespoons unsalted butter
- 2 carrots, peeled and sliced 1/4 inch thick
- 1 small onion, chopped fine
- 1/2 teaspoon salt
- 2 cloves garlic, pressed (about 1/2 tablespoon)
- 3 tablespoons flour
- 3/8 cup dry sherry
- 1/6 cup heavy cream
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon black pepper
- 4 ounces frozen peas (about 3/4 cup)
- 2 tablespoon minced parsley
- 1 cup flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup heavy cream
1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
serves 3 to 4
adapted from Cook's Illustrated