Smoked Chicken Stew with Herb Dumplings

1
Kelly Walter

By
@knwalter

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)

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr

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
  • **DUMPLINGS**

  • 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

How to Make Smoked Chicken Stew with Herb Dumplings

Step-by-Step

  1. Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
  2. 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.
  3. Add the chicken, salt, tarragon, and thyme; return to a simmer.
  4. Cover 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**
  6. 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.
  7. 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.

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