Marian's Chicken and Dumplings with Leeks and Tarragon - Family Favorite
  • Cooking Time: 90 minutes
  • Servings: 6 - 8 servings
  • Preparation Time: 30 minutes
  • 2 pounds bone-in, skin-on chicken thighs
  • Table salt and ground black pepper
  • 4 teaspoons vegetable oil
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces
  • 1 large onion, minced
  • 6 tablespoon unbleached all-purpose flour
  • 1/4 cup dry sherry
  • 4 1/2 cups low-sodium chicken broth
  • 1/4 cup whole milk
  • 1 teaspoon minced fresh thyme leaves
  • 2 bay leaves
  • 1 cup of frozen green peas
  • 3 tablespoons minced fresh tarragon leaves
  • 1 cup unbleached all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup whole milk
  • 1 1/2 tablespoons reserved chicken fat (or unsalted butter)
  1. Pat the chicken dry with paper towels, then season with salt and pepper
  2. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking
  3. Add half of the chicken and cook until golden on both sides, about 10 minutes
  4. Transfer the chicken to a plate and remove the browned skin
  5. Pour off the chicken fat and reserve
  6. 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. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes
  8. 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
  9. 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
  10. 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
  11. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 13 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve
  12. TO MAKE THE DUMPLINGS: (Makes approx 13) Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon
  13. Cover the stew with the dumplings, leaving about 1/4 inch between each. When fully cooked, the dumplings will have doubled in size.
  14. Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings
Marian reports that Katie's Chicken and Dumplings was one of her favorites until she found this recipe, however she no longer makes the chicken with the skin on because she would eat the cripsy skin. Original recipe from Cooks Country