Spring started out rather warm in the area, but
recently it’s been pretty dreary. On one
of those rainy Sundays Dennis and I decided to try out a Chicken and Dumplings
recipe, since that’s one of his favorite stews.
This recipe came from a slow cooker cookbook, but if you wanted to do it
on a weekday you would have to prepare most of it the night before. You could just dump it in the slow cooker
that night, leave it in the fridge, then plug in the slow cooker the following
morning.
I loved the way this recipe turned out – it not only
warmed us up but also tasted great. Be
warned that this makes a lot of servings.
We each had a big bowl that night, and it also provided me with lunch
for the rest of the week. I’m hoping the
cooler weather is on its way out, but if not at least I have an excuse to make
this again.
Stew
2-3
pounds boneless, skinless chicken thighs, trimmed
3
tablespoons vegetable oil
2 onions,
minced
2 celery
stalks, sliced ¼ inch thick
6 garlic
cloves, minced
1
tablespoon tomato paste
½
teaspoon dried thyme
1/3 cup
flour
1/4 cup
dry sherry
4 ½ cups
low-sodium chicken broth
4
carrots, peeled and sliced ¼ inch thick
2 bay
leaves
1 cup
frozen peas
3
tablespoons fresh parsley
Dumplings
2 cups
all-purpose flour
1
tablespoon baking powder
1
teaspoon salt
1 cup
whole milk
3
tablespoons unsalted butter
Dry the
chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet
over medium-high heat just until smoking.
Brown half of the chicken lightly on both sides, 5-8 minutes, then
transfer to a bowl. Repeat with 1
tablespoon more oil and remaining chicken, and transfer to bowl.
Heat
remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and
thyme, cooking until vegetables are softened and lightly browned, 8-10
minutes. Stir in flour and cook for one
minute. Slowly whisk in sherry, scraping
up any browned bits. Whisk in 1 cup broth,
smoothing out any lumps, and transfer to slow cooker.
Stir
remaining 3 ½ cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated
juice into slow cooker. Cover and cook
until chicken is tender, about 4-6 hours on low.
Transfer
chicken to cutting board and let it cool slightly. Shred into bite-size pieces. Let stew settle for a few minutes, then
remove any fat from surface. Discard bay
leaves.
Stir
shredded chicken, peas, and parsley into stew, and season with salt and pepper
to taste. Add additional broth if
needed. Cover and cook on high until
simmering (or transfer to large pot and bring to simmer over medium heat).
For the dumplings:
Whisk
flour, baking powder, and salt together in large bowl. Microwave milk and butter together until
warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until
just smooth and incorporated.
Drop golf
ball-size dumplings on top of simmering stew.
Cover and cook until dumplings have doubled in size, 25 to 35
minutes. Serve.
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