This is a classic with a little twist. My husband and I made this for a smoking "throwdown" contest because it was different. Turns out it's going to be a good keeper. It takes a little time, and lots of work, but well worth the effort for a change to the usual. (Prep time listed does NOT include the time spent smoking the chicken)
Ingredients For smoked chicken stew with herb dumplings
leeks (white part only), cut into 1/2 inch thick slices
celery, cut into 1/2 inch thick slices
carrots, cut into 1/2 inch thick slices
unpeeled red potatoes, cut into 1 inch pieces
smoked chicken, shredded (we smoked on pecan wood)
fresh thyme leaves
fresh flat leaf parsley, minced
all purpose flour
herbes de provence
milk (room temperature)
parmesan cheese, grated
How To Make smoked chicken stew with herb dumplings
Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
Add the chicken, salt, tarragon, and thyme; return to a simmer.
Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
Stir the flour and baking powder together in a bowl
Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
Place the dumplings by spoonfuls on the top of the stew
Cover and cook for 10 minutes; dumplings are done when they are plump and firm.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Smoked Chicken Stew with Herb Dumplings: