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
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8 cchicken stock
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8 slicebacon
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1 lbleeks (white part only), cut into 1/2 inch thick slices
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3 sprig(s)celery, cut into 1/2 inch thick slices
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2carrots, cut into 1/2 inch thick slices
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1 lbunpeeled red potatoes, cut into 1 inch pieces
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1turnip, minced
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12 ozsmoked chicken, shredded (we smoked on pecan wood)
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1 tspkosher salt
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1-1/2 tspdried tarragon
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2 tspfresh thyme leaves
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1/3 cfresh flat leaf parsley, minced
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1 cheavy cream
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1 tspwhite pepper
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**DUMPLINGS**
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2 call purpose flour
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2 tspbaking powder
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1 tspkosher salt
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2 Tbspherbes de provence
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1/2 cmilk (room temperature)
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1/3 cbutter, melted
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2 largeeggs, beaten
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3 Tbspparmesan 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.
- **FOR DUMPLINGS**
- 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.
