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1
For the Stew:
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2
Pat the chicken dry with paper towels, then season with salt and pepper.
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3
Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking.
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4
Add half of the chicken and cook until golden on both sides, about 10 minutes.
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5
Transfer the chicken to a plate and remove the browned skin.
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6
Pour off the chicken fat and reserve.
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7
Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken.
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8
Pour off and reserve any chicken fat.
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9
Add the butter to the Dutch oven and melt over medium-high heat.
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10
Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
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11
Stir in the flour.
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12
Whisk in the sherry, scraping up any browned bits.
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13
Stir in the broth, milk, thyme, and bay leaves.
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14
Nestle the chicken, with any accumulated juices, into the pot.
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15
Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
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16
Transfer the chicken to a cutting board.
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17
Discard the bay leaves.
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18
Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
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19
Shred the chicken,(using two forks), discarding the bones, then return it to the stew.
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20
For the Dumplings:
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21
Stir the flour, baking powder, and salt together.
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22
Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
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23
Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
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24
Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
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25
Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
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26
Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
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27
Serve.
