Chicken and Dumplings by Gale Gand

• porsi: Serves 6 to 8

Bahan-bahan

For the Chicken Stew:

2 Russet potatoes, peeled and cubed, about 1½ cups

4 carrots, peeled and sliced, about 2 cups

3 tablespoon unsalted butter

1 medium onion, peeled and chopped

3 cloves garlic, peeled and minced

¼ cup flour

6 cups chicken stock

1 bay leaf

½ teaspoon thyme

4 cups pulled chicken meat (about ¾ pound)

1 cup frozen peas

Salt and pepper to taste

For the Dumplings:

1 1/3 cups flour

2/3 cup milk

1 tablespoon melted butter

2 teaspoons baking powder

1 teaspoon chopped parsley

½ teaspoon salt

¼ teaspoon pepper

Petunjuk

In a large pot, melt the butter then add the onions and cook till transparent. Add the garlic and cook 30 more seconds. Add the flour and combine to make a roux. Cook till bubbly to cook off the raw flour taste, then whisk in the stock, then add the bay leat, and thyme and bring to a simmer, whisking till the sauce thickens.

Add the potatoes and cook 10 minutes, Add the carrots and cook another 5 minutes. Add the pulled chicken meat and peas and season with salt and pepper to taste. Let simmer together 10 minutes. Meanwhile make the dumpling batter by combining the ingredients with a wooden spoon, being careful not to over mix. Drop the batter by spoonfuls (a small ice cream scoop works well) into the stew. Cover and simmer another 15 minutes till the dumpling puff up. Serve in bowis.

Catatan

Gale’s tips:

When sautéing onions in butter add a bit of olive oil to increase burn temp so butter does not burn

To thicken with flour: temp needs to be 212 degrees for flour to open up and absorb liquid

Liquid steams at 180 degrees

Stirring a pot too much cools it down

Can cut potatoes in advance and keep soaked in water

Thyme and rosemary are fine to use dried instead of fresh