Ingredients
- 1/2 of an organic chicken, cut into 4 pieces shopping list
- 3 cups water - or enough to just cover chicken shopping list
- 1 large stalk celery, coarsley chopped shopping list
- 1/2 a medium onion (reserve the other half) shopping list
- 1/2 bunch thyme shopping list
- handful of parsley shopping list
- 1 bay leaf shopping list
- sea salt & whole peppercorns, to taste shopping list
- Dumplings: shopping list
- 2 cups all-purpose flour shopping list
- kosher salt and freshly ground black pepper shopping list
- 1 tablespoon baking powder shopping list
- 2 tablespoons unsalted butter shopping list
- about 1 cup half and half shopping list
- 1 tablespoon finely chopped parsley leaves shopping list
- Sauce: shopping list
- 2 tablespoons butter shopping list
- 1/2 medium onion, finely chopped shopping list
- 2 carrots, peeled and sliced into 1/2-inch rounds shopping list
- 2 ribs celery, finely chopped shopping list
- reserved chicken stock shopping list
- quick roux: 2 tablespoons flour whisked with about 1/2 cup heavy cream shopping list
- additional parsely, for garnish shopping list
How to make it
- In a very large saucepan or Dutch oven, add chicken and rest of ingredients. Bring to a boil then turn down heat to low and let simmer for 45 minutes, until the chicken is cooked through.
- Once the chicken is cooked, drain stock and reserve. Transfer chicken to a bowl and let cool. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
- Dumplings:
- Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. Cut in butter with a fork or your hands until you get coarse crumbs. Stir in the parsely with a fork and slowly add the half and half, stiring with a fork until mixture comes together (the less you have to stir the better---you will get fluffier dumplings). Using 2 spoons, form dough into quenelle shape. Place dumplings on a parchment lined baking sheet and set aside.
- Heat a large Dutch oven over medium heat and add the butter. Once melted, add onions, carrots and celery. Saute until soft, 5-10 minutes. Add reserved broth to Dutch oven with vegetables and add dumplings 1 at a time into the simmering soup. Add chicken back into pot and cover pan with a lid and cook for 25 minutes.
- Stir in the flour and cream mixture into the stew to thicken it up. Bring it back up to a boil until it's thickened then reduce heat back to simmer. Adjust seasoning with salt and pepper, to taste, if necessary.
The Rating
Reviewed by 2 people-
Yum yum!! Another good one Luisa, the dumplings were fantastic :-) Left a full review in the I Made It II Group ----------------> Chicken N Dumplingsmore
mommyluvs2cook
in Santa Fe loved it
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Very tasty.
See Chicken N Dumplings for more.
7/11/15
pointsevenout
in Athens loved it
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