More Great Recipes: Poultry

Another Chicken and Dumplings

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Member since 2007

Serves | Prep Time | Cook Time


1 1/2 pounds boneless skinless chicken thighs, cut in pieces
2 tablespoons vegetable oil
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 leek, sliced in half moons
1 rib celery, diced
1 carrot, diced
1 sweet potato, peeled and chunked
2 parsnips, peeled and diced
2 bay leaves
1/4 cup dry white wine
1 quart chicken broth
2 teaspoons fresh lemon juice
1 teaspoon fresh sage and rosemary, chopped
1 1/2 cups all-purpose flour
3 tablespoons parmesan cheese, grated
2 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2/3 cup whole milk
3 tablespoons unsalted butter

Cut chicken into large pieces. Combine flour and seasonings in a resealable plastic bag. Dredge chicken in flour, shaking off excess. In a deep ovenproof pot, heat 1 tablesppon oil over medium high heat. Brown half the chicken; transfer to a plate. Brown the rest in oil; remove. Reduce heat to medium.

Sweat vegetables and bay leaves in oil until softened, 5 minutes. Deglaze with wine; simmer until nearly evaporated. Stir in remaining dredging flour to coat vegetables.

Gradually add broth. Cover pot and transfer to the oven; cook for 20 minutes. While stew is in the oven, make dumpling dough.

Stir in chicken, lemon juice and herbs before adding dumplings.

Blend dry ingredients for dumplings in a mixing bowl. Heat milk and butter until butter melts; blend into dry ingredients. Shape, then drop dumplings onto the simmering stew. Shape them like golf balls. Braise in the oven until dumplings are cooked through, about 20 minutes.

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