SMOKED CHICKEN STEW WITH HERB DUMPLINGS

Smoked Chicken Stew with Herb Dumplings image

Provided by Kelly Walter

Time 1h30m

Number Of Ingredients 23

8 c chicken stock
8 slice bacon
1 lb leeks (white part only), cut into 1/2 inch thick slices
3 sprig(s) celery, cut into 1/2 inch thick slices
2 carrots, cut into 1/2 inch thick slices
1 lb unpeeled red potatoes, cut into 1 inch pieces
1 turnip, minced
12 oz smoked chicken, shredded (we smoked on pecan wood)
1 tsp kosher salt
1-1/2 tsp dried tarragon
2 tsp fresh thyme leaves
1/3 c fresh flat leaf parsley, minced
1 c heavy cream
1 tsp white pepper
DUMPLINGS
2 c all purpose flour
2 tsp baking powder
1 tsp kosher salt
2 Tbsp herbes de provence
1/2 c milk (room temperature)
1/3 c butter, melted
2 large eggs, beaten
3 Tbsp parmesan cheese, grated

Steps:

1. Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
2. Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
3. Add the chicken, salt, tarragon, and thyme; return to a simmer.
4. Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
5. **FOR DUMPLINGS**
6. Stir the flour and baking powder together in a bowl Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
7. Place the dumplings by spoonfuls on the top of the stew Cover and cook for 10 minutes; dumplings are done when they are plump and firm.