Chicken and dumplings with leeks and tarragon

1. 1. For the Stew: Pat chicken dry with paper towels, then season with salt and pepper. Heat 2 tsp of oil in lg Dutch oven over med-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 min. Transfer chicken to a plate and remove the brown skin. Pour off the chicken fat and reserve.Return the pot to med-high heat and repeat with the remaining 2 tsp oil and remaining chicken. Pour off and reserve any chicken fat.
2. Add butter to Dutch oven and melt over med-high heat. Add the leeks, onion and 1/4 tsp salt and cook until softened, about 7 min. Stir in flour. Whisk in sherry, scraping up any brown bits. Stir in broth, milk, thyme and bay leaves. Nestle chicken with any juices into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding bones and then return it to the stew.
4. For the dumplings: Stir the flour, baking powder and salt together. Microwave the milk and fat in a microwave safe bowl on high until just warm (do not over heat), about 1 min. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
5. Return the stew to simmer, stir in the peas and tarragon and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings(using two tsps) over the top of the stew, about 1/4" apart should be about 18). Push dumplings onto the stew. Reduce the heat to low, cover and cook until the dumplings have doubled in size, 15-18 min. Serve.