Chicken and Dumplings a la Ned

Chicken:

In a large stock pot, combine broth, bay leaves, carrots, thyme, salt, pepper, onion, celery, parsley and chicken pieces. Bring to a boil, then reduce heat to medium-low until chicken is cooked through and vegetables are just slightly tender. Meanwhile, prepare dumpling dough.

Dumplings:

Mix flour, baking powder, herbs and salt in a medium bowl. Heat butter and milk together to simmer until butter is melted. Add to dry ingredients. Mix with a fork, just until dough comes together.

Drop dumpling dough by rounded tablespoonfuls into chicken mixture. Cover and simmer until dumplings are cooked through and shiny on top, about 15 minutes. Gently stir in frozen peas, if desired, at this time. Adjust seasonings to taste with generous amounts of salt and freshly ground pepper.

Remove dumplings, chicken and vegetables with a slotted spoon into a serving dish. Cover to keep warm; reserve broth to make gravy.

Gravy:

Heat butter over medium heat in a sauce pan. When melted, whisk in flour and thyme. Cook, whisking constantly, until flour turns golden, about 1 minute. Continuing to whisk constantly, gradually add sherry, then reserved chicken broth. Simmer until gravy thickens slightly, 2 to 3 minutes. Stir in cream and pepper. Adjust seasonings to taste, including salt, if necessary. Return to simmer for 1 minute.

Pour gravy over dumplings, chicken and vegetables in a serving dish and serve immediately.