CHICKEN AND DUMPLINGS

The recipe turned out very well, but I did find it a lot of work. I didn’t have enough chicken stock, so I substituted w cups of mushroom stock, and it tasted great, I think giving it some richness. By the time I was done the stew was a little thinner than I thought it should be, more like a thickish soup. At an earlier stage it seemed quite think.

I didn’t have whole cream, I had to use half and half, so maybe that was the difference. It’s ok though, it was very tasty. I found the thyme a little overpowering, so if making it again I would put in half as much. But all in all, a good dish.

INGREDIENTS

For the chicken and vegetables:

• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black or white pepper
• 1 Tbsp heavy cream (optional)
• 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
• 2 teaspoons butter or olive oil, or a combination of both
• 1 Tbsp heavy cream (optional)
• 1/4 cup dry sherry or vermouth (optional)
• 1 Tbsp heavy cream (optional)
• Salt
• 1 quart chicken stock (homemade is best)
• 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 large onion, roughly chopped (about 2 cups)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 cup dry sherry or vermouth (optional)
• 1 Tbsp heavy cream (optional)

For the dumplings:

• 3/4 cup milk
• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
• 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 Tbsp butter, melted

METHOD

1. Heat the chicken stock to a gentle simmer in a medium pot.
2. Brown the chicken: In a large 8-quart or larger thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
3. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
4. Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
5. Poach the chicken in the stock until cooked through, about 20 minutes or so.
6. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
7. Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.
8. Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
9. Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
10. Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
11. Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.