Chicken and Dumplings Recipe

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Ingredients:

Serving

5 lbs skinless chicken thighs (skin will be removed at a later stage, please leave on until browned)
1 tbsp kosher salt
1 tsp ground pepper
4 tsp vegetable oil
4 tbsp unsalted butter (1/2 stick)
4 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 large onion, minced
6 tbsp unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low sodium chicken broth
1/4 cup whole milk
2 tbsp heavy cream
1 tsp fresh thyme leave, minced
2 bay leaves
1 lb potato, peeled and cut into 1/2 inch cubes
1 cup frozen green pea
3 tbsp fresh parsley leaves, minced
2 cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp table salt
1 cup whole milk
3 tbsp butter (for added flavor use 3 tbsp reserved chicken drippings)

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, cream, 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. Add potatoes. 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. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1634.41 Kcal (6843 kJ)
Calories from fat	1260.37 Kcal
		% Daily Value*
Total Fat	140.04g	215%
Cholesterol	329.9mg	110%
Sodium	780.5mg	33%
Potassium	1143.57mg	24%
Total Carbs	54.52g	18%
Sugars	7.63g	31%
Dietary Fiber	5.44g	22%
Protein	38.78g	78%
Vitamin C	9.9mg	16%
Vitamin A	1mg	33%
Iron	3.1mg	17%
Calcium	207mg	21%

Amount Per 100 g
Calories	246.52 Kcal (1032 kJ)
Calories from fat	190.11 Kcal
		% Daily Value*
Total Fat	21.12g	215%
Cholesterol	49.76mg	110%
Sodium	117.73mg	33%
Potassium	172.49mg	24%
Total Carbs	8.22g	18%
Sugars	1.15g	31%
Dietary Fiber	0.82g	22%
Protein	5.85g	78%
Vitamin C	1.5mg	16%
Vitamin A	0.2mg	33%
Iron	0.5mg	17%
Calcium	31.2mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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