chicken and dumplings

Name: Chicken and Dumplings
Yield: 6
Ingredients: ## FOR THE STEW; 5 cup(s) chicken broth; 2 pound(s) boneless, skinless chicken breasts, trimmed; 5 tablespoon(s) butter; 4 - carrots, peeled and sliced 1/4 inch thick; 1 large onion; 1 teaspoon(s) salt; 3 - garlic cloves; 6 tablespoon(s) all purpose flour; 3/4 cup(s) dry sherry; 1/3 cup(s) heavy cream; 1/2 teaspoon(s) dried thyme; 2 - bay leaves; 1/2 teaspoon(s) pepper; 1 1/2 cup(s) frozen peas; 4 tablespoon(s) minced fresh parsley; ## FOR THE DUMPLINGS; 2 cup(s) all purpose flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1 1/3 cup(s) heavy cream

(1 RATING)

110 Pinches 1 Photo

Megan Olson

Amarillo, TX

Updated on Mar 13, 2011

I found this recipe in a 2007 edition of Cook's Country magazine. I like to use leftover meat from a roasted chicken to save time.

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yield 6 to 8

Ingredients

FOR THE STEW
5 cups chicken broth
2 pounds boneless, skinless chicken breasts, trimmed
5 tablespoons butter
4 - carrots, peeled and sliced 1/4 inch thick
1 large onion
1 teaspoon salt
3 - garlic cloves
6 tablespoons all purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 - bay leaves
1/2 teaspoon pepper
1 1/2 cups frozen peas
4 tablespoons minced fresh parsley
FOR THE DUMPLINGS
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream

How To Make chicken and dumplings

Step 1

For the stew: Bring broth to 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 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.

Step 2

Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Grate in garlic and stir until fragrant, about 30 seconds. Stir in flour 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.
Step 3

For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
Step 4

Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or a small ice cream scoop, drop golf ball-sized dumplings 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 to 18 minutes. Garnish with remaining parsley and serve.
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