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Ingredients

• 4 1⁄2 pounds Chicken Thigh, bone-in, skin-on or Breasts or a mix of both, dri ed with a paper towel
• 1⁄2 teaspoon Black Pepper
• 1 1⁄2 teaspoons Kosher Salt

• 2 Celery, chopped
• 4 Carrots, chopped
• 1 large Spanish Onion, chopped

• 1⁄4 cup All-Purpose Flour
• 2 teaspoons Dried Thyme
• 2 Dried Whole Bay Leaves

• 8 Chicken Broth
• 1⁄4 cup Dry Sherry

• 1⁄2 cup Milk, for the dumplings
• 1 tablespoon Butter, melted, for the dumplings

• 1⁄2 teaspoon Kosher Salt
• 1 1⁄2 teaspoons Baking Powder, for the dumplings
• 1 cup All-Purpose Flour, for the dumplings

• 1 cup Frozen Peas, (optional)

• 1⁄4 cup Light Cream, or Heavy Cream

• 1⁄4 cup Fresh Italian Parsley, chopped

Description

Delicious Stew, Easy Dumplings. Best If Prepared A Day Ahead (per Instructions) But Can Be Eaten Right Away If You Just Can't Wait!

KitchenMonki