Chicken and Dumplings

Name: Chicken and Dumplings
Ingredients: 3 to 3 1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat; 2 teaspoons butter or olive oil, or a combination of both; Salt; 1 quart chicken stock (homemade is best); 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups); 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups); 1 large onion, roughly chopped (about 2 cups); 1/3 cup all-purpose flour; 1 teaspoon dried thyme; 1/4 cup dry sherry or vermouth (optional); 1 Tbsp of heavy cream (optional); 3/4 cup frozen peas, thawed; 1/4 cup minced fresh parsley leaves; Ground black or white pepper; 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier); 2 teaspoons baking powder; 3/4 teaspoon salt; 2 Tbsp butter, melted; 3/4 cup milk; 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)