Servings
Ingredients
- 5 cups
- 2 pounds boneless, skinless chicken breasts trimmed of excess fat
- 5 tablespoons Unsalted butter
- 4 Carrots , peeled and sliced 1/inch thick
- 1 large onion, choppped fine
- 1 teaspoon table salt
- 3 medium garlic cloves, minced or pressed through garlic press about 1 tablespoon
- 6 tablespoons unbleached all-purpose flour
- 3/4 cup Dry sherry
- 1/3 cup Heavy cream
- 1/2 teaspoon Dried thyme
- 2 Bay leaves
- 1/2 teaspoon Ground black pepper
- 8 ounce frozen peas (about 1 1/2 cups)
- 1/4 cup minced fresh parsley leaves
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- 2 cups unbleached all-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon table salt
- 1 1/3 cups Heavy cream
Directions
- For the Stew: Bring broth to simmer in Dutch over over high heat.
- Add checken and return to simmer.
- Cover, reduce heat to medium-low.
- Simmer until chicken is just cooked through. transfer chicken to plate tent loosely with aluminum foil.
- Transfer broth to large bowl.
- Return empty Durch over to medium-high heat.
- Melt butter. Add carrots, onion, and sale and cook until softened, about 7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds (see video).
- Stir in sherry, scraping up bronwned bits.
- Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil.
- Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
- For the Dumplings: Stir flour, baking powder, and salt together in large bowl.
- Stir in cream until incorporated (dough will be very thick and shaggy.
- To Finish:
- Discard bay leaves and reeturn stew to rapid simmer.
- Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley.
- Shape dumplings and place in stew.
- Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes.
- Garnish with remaining tablespoon parsley.
- Serve
