Chicken and Dumplings

Roast the chicken

Make the dumplings while the chicken is roasting in the oven. Rinse the chicken and pat dry. Season with salt and pepper, rub with olive oil, and place on a baking pan or casserole dish. Roast in a 375°F oven for 45 minutes.

Cook the vegetables

Meanwhile, melt the butter in a Dutch oven on the stovetop over low heat. Add the carrots and onion, and cook until lightly browned, about 5 to 6 minutes. Add the garlic and thyme, and cook for 1 minute.

Build the broth base

Mix the flour with the softened butter and add it to the pan. Stir and cook for 1 minute. Add the sherry, stirring with a wooden spoon or spatula to scrape up any browned bits. Set aside.

Add the chicken

When the chicken is finished roasting, let it cool enough to handle. Cut it into bite-size pieces and add it to the vegetables. Return the pot to heat and stir in the broth. Cover and let simmer while preparing the dumplings.

Make the dumplings

In a small bowl, mix the flour, salt, and baking powder. Add the egg and mix. Melt the butter into the 1/4 cup chicken broth, then stir the broth-butter mixture into the flour mixture and mix gently. Turn the dough out onto a wooden cutting board and knead 8 to 10 times. Roll into long strips 1 inch wide, then cut into 1-inch pieces.

Cook the dumplings

Drop the dumpling pieces, one by one, into the broth. Cook over low heat until the dumplings are firm, about 5 minutes.

Finish the dish

Season with salt and pepper to taste. Add the peas and cream, and cook over low heat for 3 to 5 minutes longer. Remove from heat, adjust seasoning as needed, and serve.