Chicken w/ Herbed Dumplings

Ingredients:

• 2# boneless, skinless chicken breast halves
• Salt/pepper
• 3T olive oil (divided)
• 3T unsalted butter
• 1/2 yellow onion, peeled & diced
• 4oz small white mushrooms, cleaned, trimmed & halved
• 1 shallot, peeled & thinly sliced
• 1/4c all-purpose flour
• 3c chicken stock
• 2/4c heavy cream
• 1/4 c dry sherry
• 4 medium carrots, peeled & cut into 1/2 inch slices
• 2 celery stalks, cut into 1/2 inch pieces
• 1 bay leaf
• 1/4 tsp ground or freshly grated nutmeg
• 1 tsp finely chopped fresh oregano leaves
• 1 tsp finely chopped fresh thyme leaves

Position rack in center of oven & preheat to 425F

Prepare chicken, rinse the chicken breasts, pat them dry & cut into 1 inch strips. Season with salt & pepper & divide into 3 batches.  Heat 1 T of olive oil in 10 or 12 inch cast iron skillet, over medium-high heat.  Add the first batch of chicken & cook, turning once, until browned on both sides, about 5 minutes.  Transfer to cutting board & repeat with remaining 2 batches, adding another T olive oil for each batch.  Set the chicken aside.

In same skillet, melt utter over medium heat. Add the onion, mushrooms, and shallot and cook, stirring occasionally until the onions have softened, about 5 min. Stir in the flour. Slowly add the chicken stock, cream, and sherry, whisking often and bring to boil over medium heat.  Reduce the heat and add the carrots, celery, bay leaf, nutmeg, oregano & thyme.  Generously season to taste with salt & pepper, simmer for 5 minutes.

Dumplings:

• 1 1/4 c all-purpose flour
• 2/3 c cornmeal
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 8 T chilled butter
• 3 tsp chopped fresh rosemary
• 1  whole milk
• 3/4 c frozen peas, thawed
• 1/2 tsp kosher salt or fleur de sel

Prepare dumplings – whisk together the flour, cornmeal, baking powder & salt in large bowl. Cut the chilled butter into tablespoon-sized slices. Using a pastry blender, work quickly so butter remains cold, cut in the butter until the pieces are peas-sized. ( You can also transfer the flour mixture to a food processor fitted with a steel bladed, add the butter and pulse 5 or 6 times. )  Gently mix in the rosemary, using your hand or a spatula. Add the milk and mix gently just until the ingredients are wet and slightly sticky. Mix in the peas.

Use a large spoon, scoop up some of the dumpling mixture, and drop it on the chicken mixture. Repeat until all dumpling mixture is used (you should have about 10 dumplings).  Sprinkle the tops with kosher salt and return the skillet to the oven. Bake until the dumplings are golden brown, 20-25 minutes. If you want to brown the tops of the dumplings more, brush tops with melted butter and turn on broiler for the last few minutes, keeping a close eye on the dumplings at this point.  Serve from the skillet.