Recipe by Cucina Casalingo
This Chicken and Dumplings recipe is a truly simple, one-dish meal, that could make America fall in love all over again with this almost forgotten favorite.
Top Review by The Portugarians
This is incredibly delicious. We're big fans of anything from the test kitchen!
I had leg quarters, so I used those instead of thighs. I also started the dish too late in the evening and had to save it for the next night's dinner. I didn't add the shredded chicken back to the soup until I reheated it to make the dumplings the next night.
It really is a perfect cold weather dish. The broth is creamy from the milk and the dumplings are nice and light inside. Mine took almost 20 minutes to cook, but my heat was on pretty low. I also didn't have any sherry so I used some Pino Grigio instead.
Other than all that, I pretty much followed the recipe as it was written. I am definitely going to be making this one again and again. Plus, it fed my family of six (4 kids age 6 and under) and there are leftovers enough for 3 more generous servings. Lunch anyone?!
For the stew
- 5 lbs bone-in skin-on chicken thighs
- table salt & fresh ground pepper
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 4 carrots, peeled and sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 large onion, minced
- 6 tablespoons unbleached all-purpose flour
- 1⁄4 cup dry sherry
- 4 1⁄2 cups low sodium chicken broth
- 1⁄4 cup whole milk
- 1 teaspoon fresh thyme leave, minced
- 2 bay leaves
- 1 cup frozen green pea
- 3 tablespoons fresh parsley, minced leaves
For the dumplings
- 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)
Directions See How It's Made
- 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 of 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 fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
- 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.
- Nestle the chicken, with any accumulated juices, into the pot.
- Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
- Transfer the chicken to a cutting 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,(using two forks), discarding the bones, then return it to the stew.
- For the Dumplings:
- Stir the flour, baking powder, and salt together.
- Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
- Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
- Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper.
- Drop golf-ball-sized dumplings 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 have doubled in size, 15 to 18 minutes.