Smoked Chicken Stew with Herb Dumplings

Name: Smoked Chicken Stew with Herb Dumplings
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
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

By Kelly Walter
@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 votes5

Comments:

2 Comments

Serves:

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
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How to Make Smoked Chicken Stew with Herb Dumplings

Step-by-Step

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.