SPRING STEW WITH ARTICHOKE DUMPLINGS

Spring Stew With Artichoke Dumplings image

Provided by Molly O'Neill

Time 1h20m

Yield Four servings

Number Of Ingredients 21

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1 whole chicken, about 3 3/4 to 4 pounds
2 quarts chicken broth (homemade or low-sodium canned)
4 small leeks, rinsed, trimmed, split lengthwise, white parts only
8 small carrots, peeled, cut into 2-inch pieces, split lengthwise
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon fresh thyme leaves
1/4 pound sugar snap peas
1/2 cup minced parsley
1 1/3 cups pureed, cooked artichoke hearts
2 egg whites, separated
1 teaspoon unsalted butter, chilled
1/2 cup low-fat milk
3/4 cup flour
1 1/2 teaspoons baking powder
1/4 cup bread crumbs
1 tablespoon grated lemon rind
2 tablespoons minced scallion
1 tablespoon minced mint leaves
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

Put the chicken into a large pot. Add chicken broth. Bring to a boil. Lower heat and simmer for 30 minutes.
To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth. Combine flour and baking powder. Add to the artichoke mixture, processing briefly to combine. Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper. Set aside.
Remove chicken from pot, remove skin and cut into 6 pieces. Set aside. Skim the fat from the chicken broth, and pour into a saucepan. Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves. Lower the heat and simmer until tender, about 3 minutes. Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes. Take the vegetables out with a slotted spoon and set aside.
Whisk the other egg white into a stiff peak. Transfer the artichoke mixture into a large bowl. Using a spatula, fold in the egg white. Form the artichoke mixture into small balls. Drop teaspoonfuls of artichoke mixture into simmering broth. Poach for about 5 minutes on each side. Remove from heat.
To serve: divide the chicken and vegetables between 4 warm bowls. Use a slotted spoon to gently lift the dumplings into each bowl. Ladle broth on top. Garnish with minced parsley and serve.