Chicken and Herb Dumplings

In Dinner, Soup 304 views

Smooth, generous chicken stew is finished off with feathery herbed dumplings… this is the sort of solace food that makes you wish for downpour. The stew is basic and comfortable, the dumplings pillowy with a little nibble from cornmeal, and the mix a work of art!

We’re a roll family. That is not code for some charming family-ism that we share (however we may have a couple of those as well). No this is the straight truth. We love rolls. We all. When out for breakfast whenever given the decision between, toast, bagels, biscuits, or bread rolls… it’s a strong four decisions in favor of bread rolls. (Outside of those events when my child carbo-stacks and selects toast and a bread roll.)

So on the off chance that you share the roll love, be set up to make a plunge into the present formula. It’s a rich, good chicken stew finished off with cushy, spice spotted dumplings. Which, in the event that you’ve never had them, are fundamentally rolls that are cooked right on top of the stew, less the crunchy outside.

After the stew is cooked and stewing, you essentially take piling spoonfuls of the dumpling player and spot them directly on top, cover firmly, and let them do their thing. They cook by steaming, rather than preparing in the stove. They puff and cover the stew with a brilliantly fleecy, biscuity beating.

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Ingredients

Chicken Stew

  • 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 3 lbs boneless, skinless chicken breasts or thighs (or a combo)
  • kosher salt and pepper
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp chicken base (optional)
  • 2 Tbsp AP flour
  • 2/3 cup dry white wine
  • 3 cups chicken stock
  • 2 cups whole milk
  • 3 medium carrots, peeled and sliced into 1/2 inch rounds
  • 3 stalks celery, sliced into 1/2 pieces
  • 2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp fresh thyme minced
  • 2 tsp fresh parsley minced
  • 1 cup frozen peas

Dumplings

  • 2 cups AP flour
  • 1/3 cup cornmeal
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp minced fresh herbs (parsley, thyme, and/or chives)
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 1 cup buttermilk
  • minced herbs for garnish (optional)

Instructions

Chicken Stew

  1. Melt the butter and oil over med/high heat in a large, heavy bottomed pot or dutch oven.
  2. Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly.
  3. Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins.
  4. Add the garlic and cook for 1-2 more mins.
  5. Stir in the chicken base and flour and cook 1-2 mins. Whisk in the wine and cook until fully reduced, 1-2 mins.
  6. Whisk in the stock and the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover.
  7. Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins.
  8. Stir in the herbs and the peas.
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Dumplings

  1. In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.
  2. Stir in the butter and the buttermilk. Stir until just combined, don’t over-mix.
  3. Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings.
  4. Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don’t lift the lid.
  5. Ladle into bowls to serve and sprinkle with herbs if desired.

Recipe Notes

  • Because the dumplings are cooked by steam, they won’t have a top or bottom crust. They’re more like the soft center of a biscuit.
  • Once the milk and stock are added, keep heat to a low simmer to avoid scorching.
  • The chicken should be just cooked through, or even under-done, after browning. You’re looking for tender chicken and it will finish cooking in the stew.
  • Don’t add the herbs and peas until just before you add the dumplings. This will ensure that they are a vibrant (not muddy) green.
  • A small ice cream scoop is a great tool to create even, uniform dumplings.
  • Don’t be tempted to lift the lid once the dumplings are placed on top of the stew to cook. They are cooked with steam, so peeking will effect their rising and cooking time.
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