Chicken Stew with Herb Dumplings

Fall is nearly here, and what a good time to enjoy this delicious stew with fluffy herb dumplings. It's a modern twist on comfort food! From the cookbook Family Meals by Michael Smith.
Ingredients for Stew:

• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 boneless chicken breasts
• 1 large onion, chopped
• 2 celery ribs, diced
• 1 large carrot, diced
• 3 garlic cloves, sliced thin
• 2 tbsp flour
• 1 cup white wine
• 1 cup whipping cream
• 1 cup water
• 1 cup frozen peas
• 1 tbsp fresh thyme
• 1 tsp salt
• fresh groud black pepper

Ingredients for Dumplings:

• 1 cup flour
• 2 tsp baking powder
• 1.2 tsp sugar
• 1/2 tsp salt
• handful of chopped parsley
• 1/2 cup milk
• 1/4 cup butter, melted

Directions:

1. Start making the stew. Heat oil in a heavy skillet, then add the butter. Add and sear the chicken breasts, turning until they reach a golden brown (15 minutes total). Remove the chicken to a plate.
2. To the same skillet, add the onion, celery, carrot and garlic along with a splash or two of water to loosen and dissolve all the browned bits left over from the chicken.Stir and cook until sizzling. Reduce the heat to medium. Sprinkle in the flour and stir until it's evenly absorbed by the butter. Pour in the wine and stir the works again. Pour in the cream and the water and continue cooking, stirring often, until the sauce is thickened and smooth.
3. Meanwhile, chop the chicken into bite-size pieces. Return them to the pan along with the peas. Season with thyme, salt and pepper. Turn off the heat.
4. To make the dumplings, in a medium bowl, whisk together the flour, baking powder, sugar and salt. Stir in the parsley. Add the milk and melted butter, stir together until the dough is just blended.
5. Return the chicken stew to a slow simmer. Spoon 10 or 12 dumplings over the stew. Cook, uncovered for 10 minutes, then cover tightly  and cook until the dumplings are fluffy and tender, about 10 more minutes.
6. Spoon on to plates and serve.