Classic Creamy Chicken and Herb Dumplings

1. Prepare the Chicken

In a Dutch oven, bring 5 cups of low-sodium chicken broth to a simmer over medium heat. Add 2 pounds of trimmed, boneless, skinless chicken breasts and cook gently until the chicken is just cooked through, which should take about 10 minutes. Simmering the chicken gently ensures it remains tender. Once done, remove the chicken and set it aside to cool. Reserve the broth for later use.

2. Cook the Vegetables

Melt 5 tablespoons of unsalted butter in the same Dutch oven over medium heat. Add the sliced carrots, finely chopped onion, and 1 teaspoon of salt. Cook until the vegetables are softened, about 7 minutes. The butter adds a rich flavor and helps to soften the vegetables perfectly.

3. Add Garlic and Flour

Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Then sprinkle 6 tablespoons of all-purpose flour over the vegetables and cook, stirring constantly, for about 1 minute. This step is crucial as cooking the flour removes its raw taste and helps to thicken the stew.

4. Add Liquids and Spices

Gradually stir in 3/4 cup of dry sherry, making sure to scrape up any browned bits from the bottom of the pot. Add the reserved chicken broth, 1/3 cup of heavy cream, 1/2 teaspoon of dried thyme, 2 bay leaves, and 1/2 teaspoon of pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld and the stew to thicken nicely.

5. Prepare the Dumplings

While the stew simmers, prepare the dumpling dough. In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually stir in 1 1/3 cups of heavy cream until the mixture forms a thick, shaggy dough. This dough will create light and fluffy dumplings.

6. Finish the Stew

Discard the bay leaves from the stew. Shred the cooled chicken and add it to the pot, along with any accumulated juices. Stir in 1 1/2 cups of frozen peas and 4 tablespoons of minced fresh parsley. Using a spoon, drop golf ball-sized portions of the dumpling dough onto the simmering stew. Cover the pot and let the dumplings cook until they have doubled in size and are cooked through, about 15-18 minutes. The dumplings will absorb the flavors from the stew and become tender and delicious.