Chicken and Dumplings
SERVINGS: Serves 6 to 8
INGREDIENTS
For the stew:
1 4 to 5 pound chicken, quartered
2 celery stalks
6 carrots
2 small onions, 1 halved, 1 chopped
1 bay leaf
2 sprigs thyme
1 teaspoon peppercorns
½ teaspoon salt, plus more for seasoning
8 cups water, or enough to cover chicken
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Freshly ground black pepper
1 ½ cups frozen peas, thawed
For the dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon chopped parsley
1 teaspoon fresh thyme leaves
3 tablespoons unsalted butter, melted
1 cup whole milk
PREPARATION
Place the chicken, 1 celery stalk and 1 carrot, both cut in thirds, the halved onion, bay leaf, thyme, peppercorns, salt and water in a Dutch oven and bring to a low simmer. Partially cover and simmer for 1 hour. Meanwhile, slice remaining carrots in rounds and dice celery and set aside. After an hour, remove the chicken to a plate to cool. Strain broth and skim off fat using a fat separator. Reserve broth. Rinse out Dutch oven.
Over medium high heat, melt butter in the Dutch oven and sauté celery and onion, 5-7 minutes, until onions are translucent. Add carrots and flour. Lower heat and cook 5 minutes more, stirring frequently. Add 6 cups of the hot stock, reserving the rest for another use. Raise heat to bring to a boil. Remove and discard the skin from the chicken, pull the meat in large pieces and add to the pot. Bring to a gentle simmer. Season to taste with salt and pepper.
In a medium bowl, stir together flour, baking powder, salt, and herbs with a fork. Add melted butter and milk and stir with a fork to combine. Drop in the dough by the soup-spoonful. Cover and cook 20 minutes without removing lid. Add peas, nudging them under the dumplings, simmer a few minutes to heat through, and serve.
Note: If making ahead of time, add peas at the last minute when reheating.