Smoked Chicken Stew with Herb Dumplings
By
Kelly Walter
@knwalter
1
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
- 8 c
- chicken stock
- 8 slice
- bacon
- 1 lb
- leeks (white part only), cut into 1/2 inch thick slices
- 3 sprig(s)
- celery, cut into 1/2 inch thick slices
- 2
- carrots, cut into 1/2 inch thick slices
- 1 lb
- unpeeled red potatoes, cut into 1 inch pieces
- 1
- turnip, minced
- 12 oz
- smoked chicken, shredded (we smoked on pecan wood)
- 1 tsp
- kosher salt
- 1-1/2 tsp
- dried tarragon
- 2 tsp
- fresh thyme leaves
- 1/3 c
- fresh flat leaf parsley, minced
- 1 c
- heavy cream
- 1 tsp
- white pepper
- 2 c
- all purpose flour
- 2 tsp
- baking powder
- 1 tsp
- kosher salt
- 2 Tbsp
- herbes de provence
- 1/2 c
- milk (room temperature)
- 1/3 c
- butter, melted
- 2 large
- eggs, beaten
- 3 Tbsp
- parmesan cheese, grated
**DUMPLINGS**
How to Make Smoked Chicken Stew with Herb Dumplings
- 1Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
- 2Remove 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.
- 3Add the chicken, salt, tarragon, and thyme; return to a simmer.
- 4Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
- 5**FOR DUMPLINGS**
- 6Stir 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. - 7Place 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.
