Chicken Stew with Dumplings
Recipe Courtesy Williams-Sonoma
To add extra flavor
to the stew, you can make cheese or herb dumplings. Simply stir 1 cup grated
cheddar or Asiago cheese or 1 Tablespoon finely chopped fresh chives, basil or
parsley into the dry ingredients and proceed with the recipe.
1½ pounds boneless, skinless chicken thighs, cut into
bite-size pieces
1 teaspoon salt, plus more, to taste
Freshly ground pepper, to taste
8 Tablespoons (1 stick) unsalted butter, cut into small
pieces, plus 2 Tablespoons butter
3 carrots, peeled and thinly sliced
1 yellow onion, chopped
2 celery stalks, thinly sliced
2 cups plus 2 Tablespoons all-purpose flour
4 cups chicken broth
½ cup baby peas
2 teaspoons baking powder
½ cup milk
2 Tablespoons minced fresh flat-leaf parsley (optional)
Cook the chicken and vegetables
Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 Tablespoons butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4 to 5 minutes. Sprinkle with the 2 Tablespoons flour and cook, stirring, for about 2 minutes. Gradually pour in the broth, add the peas and bring to a boil.
Make the dumpling dough
Meanwhile, in a bowl, combine the 2 cups flour, the baking powder and the 1 teaspoon salt. Using a pastry blender or 2 knives, cut in the 8 Tablespoons butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until the mixture forms a soft dough.
Finish the stew
Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot and cook until the dumplings have nearly doubled in size, 7 to 10 minutes. Sprinkle with the parsley and serve immediately.
Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 Tablespoons butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4 to 5 minutes. Sprinkle with the 2 Tablespoons flour and cook, stirring, for about 2 minutes. Gradually pour in the broth, add the peas and bring to a boil.
Make the dumpling dough
Meanwhile, in a bowl, combine the 2 cups flour, the baking powder and the 1 teaspoon salt. Using a pastry blender or 2 knives, cut in the 8 Tablespoons butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until the mixture forms a soft dough.
Finish the stew
Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot and cook until the dumplings have nearly doubled in size, 7 to 10 minutes. Sprinkle with the parsley and serve immediately.
Serves 4.
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| Photo from Williams-Sonoma |
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