Creamy Chicken Ragout with Dumplings

By Joschef

Juicy, tender chunks of chicken and vegetables topped with fluffy dumplings.

Ingredients

• DUMPLINGS:
• 5 cups chicken stock
• 14 chicken thighs, skinned
• 7 small carrots cut in half diagonally
• 4 potatoes, peeled and cut in 1 inch cubes
• 2 cups or 1 tin pearl onions
• 1 onion, chopped
• 3 celery stalks chopped
• 8 oz. sall button mushrooms
• 3 Tbs. butter
• 1/3 cup all-purpose flour
• 1 tsp. dried thyme
• 1/2 tsp. each salt & pepper
• 1/2 cup frozen peas
• 1/4 cup whipping cream
• 2 cups sifted cake and pastery flour
• 2 Tbs. chopped fresh parsley
• 4 tsp. baking powder
• 1/2 tsp. salt
• 2 Tsp. butter
• 1/4 cup milk (approx)

Preparation

Step 1

In a large dutch oven, bring 5 cups of stock to boil.
Add chicken, cover and simmer over medium-low heat for 30 min.
Transfer to plate, let cool.
Cut meat into bite size chunks.
Add carrots and potatoes to stock cover and cook for 10 min. ADD pearl onions, simmer, covered, until onions are tender about 5 min.
Transfer vegetables to plate. POUR stock into large measuring cup, adding ore stock if necessay to make 5 cups.
In same pan, melt butter over medium-high heat, cook celery, ontion and mushrooms, stirring often until softened, about 8 min. ADD flour, thyme, salt and pepper, cook, stirring, for about 1 min. GRADUALLY whisk in reserved stock, bring to a boil, stirring. REDUCE heat to medium-low, stirring often, for about 5 min. RETURN chicken and any juices to pan. ADD carrot mixture, peas and cream, stirring to combine.

DUMPLINGS:

Whisk flour, parsley, baking powder and salt. Using a pastry blender , CUT in the butter until coarse crumbs. STIR in enough milk to make it sticky, spoonable dough. Leaving enough space around each, drop by tablespoons onto simmering stew; cover and cook, without lifting lid, for about 15 min. or until dumplings are no longer doughy underneeth.