Easier Chicken and Dumplings

STEW

• 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

DUMPLINGS

• 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