Chicken And Dumplings

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 5 lbs bone-in skin-on chicken thighs
• table salt & fresh ground pepper
• 4 teaspoons vegetable oil
• 4 tablespoons 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 tablespoons unbleached all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups low sodium chicken broth
• 1/4 cup whole milk
• 1 teaspoon fresh thyme leave, minced
• 2 bay leaves
• 1 cup frozen green pea
• 3 tablespoons fresh parsley, minced leaves
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat (or unsalted butter)

Recipe

• 1 for the stew:
• 2 pat the chicken dry with paper towels, then season with salt and pepper.
• 3 heat 2 teaspoons of the oil in a large dutch oven over medium-high heat until just smoking.
• 4 add half of the chicken and cook until golden on both sides, about 10 minutes.
• 5 transfer the chicken to a plate and remove the browned skin.
• 6 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.
• 7 add the butter to the dutch oven and melt over medium-high heat.
• 8 add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes.
• 9 stir in the flour.
• 10 whisk in the sherry, scraping up any browned bits.
• 11 stir in the broth, milk, thyme, and bay leaves.
• 12 nestle the chicken, with any accumulated juices, into the pot.
• 13 cover and simmer until the chicken is fully cooked and tender, about 1 hour.
• 14 transfer the chicken to a cutting board.
• 15 discard the bay leaves. allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon.
• 16 shred the chicken,(using two forks), discarding the bones, then return it to the stew.
• 17 for the dumplings:
• 18 stir the flour, baking powder, and salt together.
• 19 microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
• 20 stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
• 21 return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
• 22 drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings).
• 23 reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
• 24 serve.