Side Pannel
Homemade Chicken and Dumplings
Homemade Chicken and Dumplings
- Recipe Submitted by Healthy Recipes on 12/10/2010
Category: Poultry, Main Dish, One-Dish Meal
Ingredients List
- Stew:
- 2 pounds bone-in, skin-on chicken thighs
- salt and ground black pepper
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium leek, white and light green parts only, cut in half lengthwise and then into 1-inch pieces
- 1/2 large onion, minced
- 3 tablespoons unbleached all-purpose flour
- 1/8 cup dry sherry
- 2 1/4 cups low-sodium chicken broth
- 1/8 cup whole milk
- 1/2 teaspoon minced fresh thyme leaves
- 1 bay leaves
- 1/2 cup frozen green peas
- 1 tablespoons minced fresh tarragon leaves
- Dumplings:
- 1 cups unbleached all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon table salt
- 1/2 cup whole milk or buttermilk
- 2 tablespoons unsalted butter
Directions
1. For the stew: Pat the chicken dry with paper towels, then season liberally with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, 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.
3. 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.
4. 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 45 seconds. Stir the warmed milk mixture into the flour mixture with a wooden spoon until just incorporated and smooth. Do not overmix!
5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper.
6. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling over the top of the stew using a second spoon. Place the dumplings about 1/4 inch apart (you should have about 8-9 dumplings, in total).
7. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve immediately.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, 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.
3. 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.
4. 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 45 seconds. Stir the warmed milk mixture into the flour mixture with a wooden spoon until just incorporated and smooth. Do not overmix!
5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper.
6. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling over the top of the stew using a second spoon. Place the dumplings about 1/4 inch apart (you should have about 8-9 dumplings, in total).
7. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve immediately.
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