Good Ol Chicken and Dumplings
From bitsyskitchen 16 years agoIngredients
- Stew: shopping list
- 5 pounds bone-in, skin-on chicken thighs (I used half breasts and half thighs) shopping list
- salt and ground black pepper shopping list
- 4 teaspoons vegetable oil shopping list
- 4 tablespoons unsalted butter (1/2 stick) shopping list
- 4 carrots, peeled and sliced 1/4 inch thick shopping list
- 2 ribs celery, sliced 1/4 inch thick shopping list
- 1 large onion, minced shopping list
- 6 tablespoon unbleached all-purpose flour shopping list
- 1/4 cup dry sherry shopping list
- 4 1/2 cups low-sodium chicken broth shopping list
- 1/4 cup whole milk shopping list
- 1 teaspoon minced fresh thyme leaves shopping list
- 2 bay leaves shopping list
- 1 cup frozen green peas shopping list
- 3 tablespoons minced fresh parsley leaves shopping list
- Dumplings: shopping list
- 2 cups unbleached all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon table salt shopping list
- 1 cup whole milk shopping list
- 3 tablespoons reserved chicken fat (or unsalted butter) shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
My daughter (the baby) is going to love this one. Thanks :)
donman in Hammond loved it
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