Why This Recipe Works

To downsize this comfort-food classic, we started by swapping out a whole chicken for boneless, skinless thighs. They’re quick cooking but less apt to dry out than white-meat breasts. Added with the heartier vegetables, frozen peas turned mushy and drab, so we sprinkle them over the dish during the last 5 minutes of cooking. Our dumplings for two used such a scant amount of cream that it seemed like a nuisance, so we found that we could use chicken broth, which we were already using in the filling, in place of the cream, along with a bit of butter to add back richness. The dumplings were more tender and savory than ever.

Before You Begin

Make the dumplings just before adding them to the stew.

Instructions

for the stew

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, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, 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.

for the dumplings

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 stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.