Chicken and Dumplings
INGREDIENTS
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3 pounds chicken thighs and breast parts (skin-on, bone-in, excess fat trimmed off)
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2 teaspoons butter or olive oil
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1 quart chicken stock
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2-3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups worth)
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3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups worth)
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1 large onion, chopped (about 2 cups worth)
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1/3 cup all-purpose flour
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1 teaspoon dried thyme
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3/4 cup frozen peas, thawed
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1/4 cup minced fresh parsley leaves (or 4 teaspoons dried parsley leaves)
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Salt and pepper to taste
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1/4 cup dry sherry (optional)
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1 tablespoon heavy cream (optional)
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For the dumplings:
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2 cups cake flour (you can make cake flour by using 2 cups of all-purpose flour, removing 4 tablespoons of the flour, adding 4 tablespoons of cornstarch, and sifting)
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2 teaspoons baking powder
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3/4 teaspoon salt
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2 tablespoons butter, melted
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3/4 cup milk
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