Learn To Make Chicken and Dumplings
By Therese Kelly
Jun 4, 2004 - 7:09:00 PM
Photo by Olga Litvin.
Chicken and Dumplings
4 pounds chicken parts
1 cup all-purpose flour seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 leek (about a cup, white and pale green parts only) sliced thinly crosswise and washed thoroughly
3 shallots, sliced thinly (about 1/2 cup)
2 carrots, peeled, and diced
1/2 cup celery ribs with leaves, sliced
1 small bay leaf, tied with string (to be removed after soup is ready for dumplings)
1/4 teaspoon dried thyme, crumbled
3 1/4 cups low-salt chicken broth
1/4 cup apple cider or juice
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons minced fresh dill
1 cup, plus 3 tablespoons half-and-half
1 cup green peas, defrosted if frozen
Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack. In a large heavy kettle melt butter with oil over moderately high heat until foam subsides. Brown the chicken in batches (do not crowd), transferring pieces to a plate as they’re done, cooking about five minutes on each side.
Stir in leeks and shallots and cook for three minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook for three minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, about 10 to 15 minutes.
Make dumplings while chicken is cooking:
In a bowl sift together flour, baking powder, and salt. Stir in dill. With a fork stir in half-and-half until dough is just blended. With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings covered, for nine minutes. Sprinkle in peas and cook until dumplings are done, about three minutes more. (Dumplings are done when a wooden pick inserted in the center comes out clean.) Discard bay leaf.
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