Chicken and Dumplings - ATK

By norsegal8

Ingredients

• STEW:
• 5 lbs. bone-in, skin-on chicken thighs (about 12 thighs)
• table salt
• black pepper
• 4 teaspoons vegetable oil
• 4 tablespoons unsalted butter
• 4 carrots, peeled and sliced 1/4-inch thick
• 2 celery ribs, sliced 1/4-inch thick
• 1 medium onion, minced
• 6 tablespoons all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups chicken broth
• 1/4 cup whole milk
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 1 cup frozen peas
• 3 tablespoons minced fresh parsley leaves
• DUMPLINGS:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat

Preparation

Step 1

FOR THE STEW: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken far and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons of oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme and bay leaves. Neatle the chicken, with any accumulated juices into the pot. Cover and simmer until the chicken is fully tender, about 1 hour.

3. Transfer the chicken to a carving 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.

FOR THE DUMPLINGS: Stir in the flour, baking powder and salt together. Microwave the milk and chicken fat in a microwave-safe bowl on high power until just warm (so not overheat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

2. Return the stew to a simmer, stir in the peas and parsley and season with salt and pepper to taste. Drop golf ball sized dumpling over the top of the stew, about 1/4-inch apart (you should have about 18 dumplings). Reduce the heat to low, cover and cook until the dumplings are doubled in size, 15 to 18 minutes. Serve.