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Chicken & Dumplings

This chicken and dumplings recipe is one of the most satisfying things for me to cook because while it does take a little bit of effort, that effort is rewarded tenfold with a soup you'll be both proud to share and selfishly want to keep all for yourself.

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Servings: 8

Prep Time: 00:20

Cook Time: 02:00

Stew

5 lbs chicken thighs, bone-in, skin-on

4 tbsp olive oil

4 tbsp unsalted butter

4

2 - 3 celery ribs, sliced into half-moons, about 1/4 inch thick

1 large white onion, diced

6 tbsp all-purpose flour

1/4 cup dry sherry

4 cups low-sodium chicken broth

1/4 cup whole milk

2 tsp fresh thyme leaves, chopped

2 bay leaves

1 cup frozen green peas

3 tbsp fresh flat-leaf parsley, chopped

Dumplings

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 cup whole milk, warmed but not boiling

3 tbsp reserved chicken fat (or unsalted butter, melted. but use the chicken fat)

Preparation

1Heat 2 tbsp oil in large dutch oven over medium high heat until shimmering.

2While pan is heating, pat chicken thighs dry with paper towel and season liberally with salt and freshly cracked black pepper.

3Working in batches, place chicken in pan and sear on all sides until brown and golden on all sides. Transfer browned chicken to plate, reserve chicken fat.

4Repeat with remaining oil and chicken until all the chicken has been browned. Reserve all chicken fat. Remove the browned skin from the chicken.

5In the same dutch oven, with all the brown bits on the bottom, add 4 tbsp of butter and melt. Once butter is melted, add onion, carrots and celery to the pan, season with salt.

6Sauté until veggies are soft, about 7 minutes.

7Stir in the four and cook for 45 seconds. Whisk in the dry sherry, scrapping up any browned bits from the bottom of the pan.

8Stir in the broth, milk, thyme, and bay leaves.

9Nestle the chicken, along with any accumulated juices, into the broth. Cover and simmer until chicken if cooked through, about 1 hour.

10After 1 hour, remove soup from the heat. Transfer chicken to a cutting board and remove bay leaves. Leave soup to cool and settle.

11Shred the chicken, discarding the bones.

12After you shred the chicken, the soup should have a layer of fat on the top, skim it off with a spoon and discard.

13Place shredded chicken back in pot, along with peas and parsley, and return to a simmer while you prepare the dumplings. Start the dumplings only when you are ready to place them in the stew.

14Whisk the flour, baking powder, and salt together. Microwave 1 cup whole milk and 3 tbsp reserved chicken fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. You can also heat this in a sauce pan if you don't have a microwave.

15Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

16Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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