-
1
Stew: Pat the chicken dry with paper towels, then season with salt and pepper.
-
2
Heat 2 tsp of the oil in a large Dutch oven over medium-high heat until just smoking.
-
3
Add half of the chicken, skin side down, and cook until golden on both sides, about 10 minutes.
-
4
Transfer the chicken to a plate and remove the skin.
-
5
Pour off the chicken fat and reserve.
-
6
Return the pot to medium-high heat and repeat with the remaining two tsp oil and the remaining chicken.
-
7
Pour off and reserve the chicken fat in the pot.
-
8
Add the butter to the dutch oven, and melt over medium-high heat.
-
9
Add the mirepoix or the carrots, celery and onion and 1/4 tsp salt and cook until softenened, about 7 minutes.
-
10
Stir in the Wondra or flour and cook for about a minute, or until it smells slightly nutty and browns a little.
-
11
Whisk in the sherry, scraping the bottom to incorporate browned bits.
-
12
Stir in the broth, half and half, thyme and bay leaves.
-
13
Nestle the chicken, with any juices, into the pot.
-
14
Cover and simmer until the chicken is fully cooked and tender, about an hour.
-
15
Transfer the chicken to a cutting board.
-
16
Discard the bay leaves.
-
17
Allow the sauce to settle for a few minutes, then skim the fat from the top.
-
18
Shred the chicken, discarding the bones and return it to the stew.
-
19
Dumplings: Stir the flour, baking powder and salt together.
-
20
Microwave the milk and fat in a bowl until warm, about a minute.
-
21
Add the milk mixture to the flour mixture, stirring well until incorporated.
-
22
Drop by golf ball sized spoonfuls into the simmering stew and cover.
-
23
Cook without lifting the lid until the dumplings are steamed and double in size, about 15 minutes.
-
24
Serve hot.
