Recipe

Good Ol Chicken And Dumplings Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 1 year, 9 months ago Have tried several recipes for chicken and dumplings and this one fit the bill for the best so far. Do invest in some dry sherry (not cooking sherry) it's worth it and not very expensive. You can substitute any cut of chicken you like but the cuts wi... More Prep:30m Cook:75m Servings:6	Bitsyskitch
	chicken comfort food stewdumplingscolorful

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Ingredients

Stew:

5 pounds bone-in, skin-on chicken thighs (I used half breasts and half thighs)

salt and ground black pepper

4 teaspoons vegetable oil

4 tablespoons unsalted butter (1/2 stick)

4 carrots, peeled and sliced 1/4 inch thick

2 ribs celery, sliced 1/4 inch thick

1 large onion, minced

6 tablespoon unbleached all-purpose flour

1/4 cup dry sherry

4 1/2 cups low-sodium chicken broth

1/4 cup whole milk

1 teaspoon minced fresh thyme leaves

2 bay leaves

1 cup frozen green peas

3 tablespoons minced fresh parsley leaves

Dumplings:

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

1 cup whole milk

3 tablespoons reserved chicken fat (or unsalted butter)

Directions

For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

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 the bones, then return it to the stew.

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 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.

Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart. Reduce heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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Comments

donman 1 year, 9 months ago said:
My daughter (the baby) is going to love this one. Thanks :)

bitsyskitchen 1 year, 9 months ago said:
Great! My picky kids stuck their noses up. Then again they are still young so don't appreciate good comfort food lol

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