Chicken and Dumplings PT60M https://img1.recipesrun.com/201907/2019/1113/17/8/853178/300x200x90.jpg Here's how to make classic chicken and dumplings! Start with a hearty chicken and vegetable stew, then add delicious homemade dumplings that cook up light and fluffy. 6 servings Ingredients: 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional) 3/4 cup milk 2 tbsp. butter, melted 3/4 tsp. salt 2 tsp. baking powder 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier) Ground black or white pepper 1/4 cup minced fresh parsley leaves 3/4 cup frozen peas, thawed 1 tbsp. heavy cream (optional) 1/4 cup dry sherry or vermouth (optional) 1 tsp. dried thyme 1/3 cup all-purpose flour 1 large onion, roughly chopped (about 2 cups) 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups) 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups) 1 quart chicken stock (homemade is best) Salt 2 tsp. butter or extra virgin olive oil, or a combination of both 3 to 3 1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat