Good Ol Chicken And Dumplings Recipe

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Ingredients:

Serving

stew
5 lb bone-in, skin-on chicken thighs
salt and ground black pepper
4 tsp vegetable oil
4 tbsp 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 tbsp unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 tsp minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tbsp minced fresh parsley leaves
dumplings
2 cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp table salt
1 cup whole milk
3 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2049.6 Kcal (8581 kJ)
Calories from fat	1613.17 Kcal
		% Daily Value*
Total Fat	179.24g	276%
Cholesterol	421.05mg	140%
Sodium	766.95mg	32%
Potassium	1204.03mg	26%
Total Carbs	56.8g	19%
Sugars	6.85g	27%
Dietary Fiber	4.46g	18%
Protein	51.22g	102%
Vitamin C	11.1mg	19%
Vitamin A	0.5mg	17%
Iron	3.3mg	18%
Calcium	238.1mg	24%

Amount Per 100 g
Calories	262.31 Kcal (1098 kJ)
Calories from fat	206.46 Kcal
		% Daily Value*
Total Fat	22.94g	276%
Cholesterol	53.89mg	140%
Sodium	98.16mg	32%
Potassium	154.09mg	26%
Total Carbs	7.27g	19%
Sugars	0.88g	27%
Dietary Fiber	0.57g	18%
Protein	6.56g	102%
Vitamin C	1.4mg	19%
Vitamin A	0.1mg	17%
Iron	0.4mg	18%
Calcium	30.5mg	24%

* 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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