fry chicken fat side down, about 7 minutes each side

fry in two batches, using 2 tbsp oil each batch

remove chicken and skin

add carrots and celery and saute until soft

add salt and flour

whisk in sherry

stir in stock, thyme, milk and bay leaves

return chicken, cook 1hr

remove and shred chicken

add shredded chicken back to stew

add frozen peas and parsley

microwave milk and fat for 1 minute

mix in flour and salt and baking powder

add some parsley

drop golf ball size dough balls on top of stew

cook approximately 18 minutes