Chicken & Dumplings
Source of Recipe
America's Test Kitchen
List of Ingredients
5 lbs skin on chicken thighs
salt and pepper
4 tsps vegetable oil
4 tbsp unsalted butter
4 carrots, peeled and sliced 1/4 " thick
2 ribs celery, sliced 1/4"thick
1 large onion, minced
6 tbsps flour
1/4 cup sherry
4 1/2 cups chicken broth
1/4 cup milk
1 tsp minced fresh thyme
2 bay leaves
1 cup frozen peas
3 tbsp minced frsh parsley
Dumplings
2 cups flour
1 tbsp baking powder
1 tsp salt
1 cup milk
3 tbsp reserved chicken fat
Recipe
Heat 2 tsps oil in large pan. Brown 1/2 of chicken, then repeat with rest of chicken. Remove chicken and remove browned skin. Pour off chicken fat and save.
Add butter to pan and saute the vegetables for about 7 minutes. Stir in flour. Whisk in sherry.Stir in broth, milk, and herbs..Nestle chicken with accumulated juices into broth and
simmer, covered for about an hour until chicken is tender.
Transfer chicken to cutting board shred, then return to stew.
For the dumplings, mix dry ingredients together. Microwave milk and chicken fat together just until warm.. Stir into dry ingredients. Stir the peas and parsley into stew them spoon in the dumplings about an inch apart( golf ball size balls).Reduce heat to low and cover.Cook until dumplings have doubled in size about 15-18 minutes.
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