Chicken and Dumplings

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SERVINGS: Serves 6 to 8

INGREDIENTS

For the stew:

  • 1 4 to 5 pound chicken, quartered

  • 2 celery stalks

  • 6 carrots

  • 2 small onions, 1 halved, 1 chopped

  • 1 bay leaf

  • 2 sprigs thyme

  • 1 teaspoon peppercorns

  • ½ teaspoon salt, plus more for seasoning

  • 8 cups water, or enough to cover chicken

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • Freshly ground black pepper

  • 1 ½ cups frozen peas, thawed

For the dumplings:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon salt

  • 1 tablespoon chopped parsley

  • 1 teaspoon fresh thyme leaves

  • 3 tablespoons unsalted butter, melted

  • 1 cup whole milk

PREPARATION

  1. Place the chicken, 1 celery stalk and 1 carrot, both cut in thirds, the halved onion, bay leaf, thyme, peppercorns, salt and water in a Dutch oven and bring to a low simmer. Partially cover and simmer for 1 hour. Meanwhile, slice remaining carrots in rounds and dice celery and set aside. After an hour, remove the chicken to a plate to cool. Strain broth and skim off fat using a fat separator. Reserve broth. Rinse out Dutch oven.

  2. Over medium high heat, melt butter in the Dutch oven and sauté celery and onion, 5-7 minutes, until onions are translucent. Add carrots and flour. Lower heat and cook 5 minutes more, stirring frequently. Add 6 cups of the hot stock, reserving the rest for another use. Raise heat to bring to a boil. Remove and discard the skin from the chicken, pull the meat in large pieces and add to the pot. Bring to a gentle simmer. Season to taste with salt and pepper.

  3. In a medium bowl, stir together flour, baking powder, salt, and herbs with a fork. Add melted butter and milk and stir with a fork to combine. Drop in the dough by the soup-spoonful. Cover and cook 20 minutes without removing lid. Add peas, nudging them under the dumplings, simmer a few minutes to heat through, and serve.

Note: If making ahead of time, add peas at the last minute when reheating.