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Chicken and Dumplings (Cook's Illustrated)

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Thank you, Cook's Illustrated, for another fool-proof recipe. This is a comforting and hearty chicken soup/stew. As promised, the dumplings were fluffy and flavorful. I'll show you how to make this on my blog at:


5 pounds bone-in, skin-on chicken thighs
4 teaspoons vegetable oil
4 tablespoons unsalted butter (½ stick)
4 carrots , peeled and sliced ¼ inch thick
2 ribs celery , sliced ¼ inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
¼ cup dry sherry
cups low-sodium chicken broth
¼ cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley 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)

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