Elise Bauer

to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat

butter or olive oil, or a combination of both

Salt

chicken stock (homemade is best)

to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)

medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)

large onion, roughly chopped (about 2 cups)

all-purpose flour

dried thyme

dry sherry or vermouth (optional)

heavy cream (optional)

frozen peas, thawed

minced fresh parsley leaves

Ground black or white pepper

cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)

baking powder

salt

butter, melted

milk

minced fresh herb leaves such as parsley, chives, and tarragon (optional)