Chicken and Dumplings

• porções: 6 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

4 tablespoons unsalted butter

1 medium yellow onion, diced

3 medium carrots, diced

2 celery ribs, diced

5 cloves garlic, minced

1/3 cup all-purpose flour

6 cups chicken stock

1/2 cup heavy cream

1 bay leaf

2 teaspoons fresh thyme leaves

fine sea salt and freshly-ground black pepper

3 cups (about 1.5 pounds) shredded cooked chicken

1/2 cup frozen peas

chopped fresh parsley, for garnish

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

3/4 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

Instruções

Start the stew

Melt the butter in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute, stirring frequently.

Build the base

Sprinkle flour over vegetables and cook, stirring frequently, 1–2 minutes. Slowly whisk in chicken stock, stirring constantly. Add bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.

Mix dumplings

While the stew is simmering, whisk together the flour, baking powder, salt, pepper, and garlic powder in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.

Finish the stew

Stir in chicken, peas, and cream to the stew. Taste and adjust seasoning as needed. Keep at a gentle simmer.

Cook dumplings

Drop tablespoonfuls of dough onto the simmering stew. (I recommend using a 1-tablespoon cookie scoop, or you can just use a spoon and eyeball it.) Cover with lid, reduce heat to low, and cook for 15 minutes without lifting the lid.

Serve

Remove lid, discard bay leaf, and check one dumpling to be sure it’s cooked through. Serve hot, topped with parsley and a twist of black pepper, and enjoy!