Chicken & Dumplings

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2.23kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tsp or 19g

• Butter

  Unsalted

  4 tbsp or 57g

• Carrots

  Raw

  4 medium or 244g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  1 large or 150g

• Wheat flour

  White, all-purpose, self-rising, enriched

  6 tbsp or 47g

• Cooking wine

  Alcoholic beverage

  2 fl oz or 58g

• Chicken broth soup

  Low sodium, canned

  4 ½ cup or 1.08kg

• Whole milk

  3.25% milkfat, with added vitamin D

  ¼ cup or 61g

• Thyme

  Fresh

  1 tsp or 0.8g

• Bay leaf

  Spices

  1g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  3 tbsp or 11g

• Wheat flour

  White, all-purpose, self-rising, enriched

  2 cup or 250g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 1 0 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and 12/12/11 Cooks Illustrated: Home the remaining chicken. Pour off and reserve any chicken fat. 2. Add the butter to the Dutch ov en and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cov er and simmer until the chicken is fully cooked and tender, about 1 hour. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings ov er the top of the stew, about 1 / 4 inch apart (y ou should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serv e.

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