Chicken with Herbed Dumplings |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 1 |
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Ingredients:
1 whole chicken (3 1/2 to 4 lb.) |
2 carrots, cut into 2-inch pieces |
1 celery rib, cut into 2-inch pieces |
1 onion, quartered |
1 bay leaf |
4 tablespoons unsalted butter |
4 tablespoons all-purpose flour |
salt and pepper |
1 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 tablespoons chopped fresh herbs, such as thyme and oregano |
2 tablespoons unsalted butter |
1 large egg |
1/2 cup milk |
Directions:
1. Make chicken: Put first five ingredients in slow cooker. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.
2. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.
3. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.
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