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Monday, November 23, 2009
Recipe / Priscilla Tsai Chicken and Dumplings
Posted By Priscilla Tsai on Mon, Nov 23, 2009 at 4:58 PM
I had never heard of Chicken and Dumplings until I moved down south a few years ago. Boy, was I missing out. The creamy stew of chicken, veggies, and broth topped with hearty fluffy biscuits made of cream and flour is the ultimate comfort food for a cold winter day.
This recipe takes only one hour and you get great results. Though you don't make your own chicken broth here, this is the real deal, no short-cuts like using cans of globby cream of chicken. There's no need to cheat by using canned biscuits either – these drop biscuits are easy to put together. You can even use shredded leftover Thanksgiving turkey in place of the chicken (just skip to step 2).
Chicken and Dumplings
Stew:
5 cups low-sodium chicken broth
2 lbs boneless, skinless chicken breasts, trimmed
5 Tbs unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
1 large onion, chopped fine
1 tsp salt
3 garlic cloves
6 Tbs all-purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
Dumplings:
2 cups flour
1 Tbs baking powder
1/2 tsp salt
1-1/3 cups heavy cream
Directions for the stew
1. Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through (about 10 min). Transfer chicken to a plate and tent with aluminum foil. Transfer broth into large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in four and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low and simmer until stew thickens, about 20 minutes.
Directions for dumplings
Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
To finish
Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumpling onto stew about 1/4 inch apart (you should have 16 - 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 - 18 minutes. Garnish with remaining parsley. Serve.
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