I haven't made this in awhile, but it was a big hit when I first made it and an ongoing favorite of my father's (and mine). Lots of flavor, and just different. It was posted in a thread asking for chicken and dumplings recipes (I was just trying to cut and paste, but had some issues. I think it's all here:
pkramer60
Funny you should mention this because I have Chicken and dumplings on the menu for Sunday. I have been using this recipe ever since a friend served it at a dinner. Very yummy.
Chicken and Dumplings
Cuisine at Home, August 2004
For the Chicken:
1 ½ # boneless skinless chicken thighs, cut into pieces
½ cup AP flour
2 T. veg oil
2 t. salt
½ t. cayenne pepper
¼ t. black pepper
1 leek, sliced into moons
1 rib celery
1 carrot, diced
1 sweet potato peeled and chunked.
2 parsnips, peeled and diced
2 bay leaves
¼ c. dry white wine
1 qt. Chicken stock
2 t. lemon juice
1 t. each chopped sage and rosemary.
For the Dumplings (after starting the chicken as below):
1 ½ c AP flour
3 T. Parm Cheese, grated
2 ½ t. baking powder
2 t. sugar
1 t. salt
½ t. ground pepper
2/3 c. whole milk
3 T. unsalted butter
Blend dry ingredients in a mixing bowl Heat milk and butter until melted, blend into dry ingredients. Shape into small balls, or use small ice cream/cookie scooper
Directions:
Preheat oven to 375, rack in center
Cut chicken and dredge in flour, peppers and salt
Brown the chicken in large oven proof pot with 1 T. oil over medium heat. Brown in batches, adding oil if needed. Remove from pan when brown.
Sweat the veg. and bay leaves in oil until soft, 5 min.
Deglaze the pan with wine, simmer until almost gone.
Stir in remaining flour to coat vegetables.
Gradually add stock, cover pot and transfer to oven, cook for 20 minutes.(no chicken yet)
(Start dumpling dough now)
After 20 min, stir in chicken, lemon juice and herbs.
Drop dumplings into stew and braise 20 minutes until dumplings are cooked, toothpick is clean.
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