Chicken and Dumplings
serves four
Ingredients
Stew:
- 8 chicken thighs
- ½ c all-purpose flour, seasoned with salt and pepper
- ¼ c olive oil
- 3 leeks - white and pale green parts only, sliced in coins - about 1½ c
- 1 onion, thinly sliced - about ¾ c
- 1½ tsp flour (for thickening sauce)
- 2 carrots, peeled, diced
- 2 celery ribs with leaves, diced
- ½ tsp dried thyme, crumbled
- 1 can (284 ml/10 oz) chicken broth
- ½ c water
- chicken stock powder (or salt), to taste
Dumplings:
- Rich
1 c all-purpose flour
- ¼ c yellow cornmeal
- 2 tsp baking powder
- ¼ tsp salt
- ¾ c cream (10% butterfat)
or . . .
- Less Rich
1 c flour
- 1/3 c cornmeal
- 1/3 c milk powder
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 c water
Preparation
- Stew: Trim leeks and slice in coins. Put into a tub of cool water and swish around. Leave to sit for a few minutes and swish around again. The sand should fall to the bottom of the tub. Drain and repeat.
- Dredge chicken parts in seasoned flour, shaking off excess, and put
on a rack. Heat oil to moderately high in a large heavy pot and brown chicken in batches (no crowding, please) about 5 minutes on each side. Transfer chicken pieces to a plate when they are browned.
- Stir in leeks and onions and cook
3 minutes, scraping the bottom and stirring occasionally. Stir in 1½ tsp flour. Stir in thyme, broth, chicken stock powder and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
- Dumplings: For the dumplings, mix dry ingredients together in a mixing bowl. With a fork stir in liquid until dough is just blended.
- Putting it all together: Add carrots and celery to chicken mixture. With a large soup spoon scoop out dumplings and arrange on top of stew. Simmer covered, 12 minutes. (Dumplings are done when a cake tester inserted in center comes out clean.)
. . . or . . .
Put the hot stew into an oven proof casserole dish. Arrange the dumplings on top and bake uncovered in a 375F oven for 10 to 12 minutes.
Adapted from a recipe in Gourmet Magazine Feb1994
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ejm (aka llizard)
2002
Toronto Ontario Canada
This work is licensed under a Creative Commons License
