Ingredients

• 5 cups low-sodium chicken broth Swansons
• 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 ounces frozen peas (about 1 1/2 cups)
• 1/4 cup minced fresh parsley leaves

Dumplings

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 1/3 cups heavy cream

Directions

1. For the Stew: Bring broth to simmer in Dutch over over high heat.
2. Add checken and return to simmer.
3. Cover, reduce heat to medium-low.
4. Simmer until chicken is just cooked through. transfer chicken to plate tent loosely with aluminum foil.
5. Transfer broth to large bowl.
6. Return empty Durch over to medium-high heat.
7. Melt butter. Add carrots, onion, and sale and cook until softened, about 7 minutes.
8. Stir in garlic and cook until fragrant, about 30 seconds (see video).
9. Stir in sherry, scraping up bronwned bits.
10. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil.
11. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
12. For the Dumplings: Stir flour, baking powder, and salt together in large bowl.
13. Stir in cream until incorporated (dough will be very thick and shaggy.
14. To Finish:
15. Discard bay leaves and reeturn stew to rapid simmer.
16. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley.
17. Shape dumplings and place in stew.
18. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes.
19. Garnish with remaining tablespoon parsley.
20. Serve