3 pounds bone-in skin-on chicken thighs and breasts
salt & pepper
2 TBSP unsalted butter
1/4 cup all-purpose flour
1 large yellow onion, diced
2 ribs of celery, diced
1 medium carrot, peeled and diced
2 medium garlic cloves, minced
6 cups chicken stock
THE DUMPLINGS:
2 cups all-purpose flour
1 TBSP baking powder
2 TBSP unsalted butter, melted
3/4 cup whole milk
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS
Heat the oil in a dutch oven over medium-high heat. Pat the chicken pieces dry with paper towels and generously season with salt & pepper. When the oil is hot add the chicken pieces skin-side down and cook until skin is well browned (in batches if necessary), about 6 minutes. Transfer the chicken to a plate and set aside.
Add the butter to the pot and when melted stir in the flour until well combined. Add the onion, celery, and carrots to the pot. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for about 10 seconds.
Pour in the chicken stock and using a wooden spoon stir to combine while scraping the bottom to release any stuck on bits from the bottom of the pot. Return the chicken to the pot and bring to a boil.
Reduce the heat to medium-low. Cover the pot and simmer for 1 hour, stirring occasionally.
Transfer the chicken pieces from the pot to a large dish and set aside to cool for a bit.
Using two forks shred the chicken discarding the skin and bones. Stir the shredded chicken back into the pot. Taste the stew and season with salt & pepper if necessary then turn the heat up to medium.
In a large mixing bowl combine all the dumpling ingredients until well combined. Drop heaping tablespoon size mounds of the dumpling mix into the pot. Cover the pot and simmer until dumplings are cooked, about 10 minutes.
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