Smoked Chicken Stew With Herb Dumplings
From knwalter 15 years ago
- 60 minutes to make
- Serves 6
This is a classic with a little twist. My husband and I made this for a smoking "throwdown" contest because it was different. Turns out it's going to be a good keeper. It takes a little time, and lots of work, but well worth the effort for a change to the usual. Read more ....and some good eats! See less
Ingredients
- 8 cups chicken stock shopping list
- 8 slices bacon, chopped shopping list
- 1 lb leeks (white part only), cut into 1/2 inch-thick slices shopping list
- 3 stalks celery, cut into 1/2 inch-thick slices shopping list
- 2 carrots, cut into 1/2 inch slices shopping list
- 1 lb unpeeled red potatoes, cut into 1 inch pieces shopping list
- 1 turnip, minced shopping list
- 12 oz smoked chicken, shredded (we smoked on pecan wood) shopping list
- 1 tsp kosher salt shopping list
- 1-1/2 tsp dried tarragon shopping list
- 2 tsp fresh thyme leaves shopping list
- 1/3 cup minced fresh flat-leaf parsley shopping list
- 1 cup heavy cream shopping list
- 1 tsp white pepper shopping list
- **Dumplings** shopping list
- 2 cups all-purpose flour shopping list
- 2 tsp baking powder shopping list
- 1 tsp kosher salt shopping list
- 2 tbsp herbes de provence shopping list
- 1/2 cup milk (room temp) shopping list
- 1/3 cup butter, melted shopping list
- 2 large eggs, beaten shopping list
- 3 tbsp grated parmesan cheese shopping list
How to make it
- Bring the stock to a simmer in a large stockpot
- Brown the bacon in a Dutch oven until lightly crisp
- Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes
- Add the celery and the carrots and sauté for 5 minutes
- Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes
- Add the chicken, salt, tarragon, and thyme; return to a simmer
- Cover and cook at a low boil until the potatoes are tender
- Stir in the parsley, bacon, and cream; add the white pepper
- **Dumplings**
- Stir the flour and baking powder together in a bowl
- Stir in the salt and herbs
- Beat the milk, butter, and eggs together in another bowl
- Add the wet ingredients to the dry ingredients; mix well
- Stir in the cheese
- Place the dumplings by spoonfuls on the top of the stew
- Cover and cook for 10 minutes; dumplings are done when they are plump and firm
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