Ingredients
for the stew
2 Tbsp unsalted butter
2 carrots, peeled and sliced ¼-inch thick
1 small onion, chopped fine
1 garlic clove, minced
½ tsp minced fresh thyme
salt and pepper
1 Tbsp all-purpose flour
¼ cup dry sherry
2 cups chicken broth
1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
⅓ cup frozen peas
for the dumplings
½ cup (2½ oz) all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup chicken broth
1 Tbsp unsalted butter, melted
Directions
Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into the stew, about 1-inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and continue to cook 5 minutes longer. Remove from heat, uncover, and let cool slightly, about 10 minutes. Serve.