WINTER CHICKEN AND DUMPLINGS RECIPE - (4.7/5)

Winter Chicken and Dumplings Recipe - (4.7/5) image

Provided by kedenhofer

Number Of Ingredients 25

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DUMPLINGS:
6 Boneless Skinless Chicken Thighs
3-4 tbsp Olive Oil
1-1/2 cups flour
1 tsp salt
1/2 - 3/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 leeks
3 Celery Ribs
3 Carrots
2 Parsnips
2 Sweet Potatoes
1/4 cup Dry White Wine
48 oz Chicken Broth
1 tbsp Lemon Juice
1-1/2 tsp Rosemary
1-1/2 tsp Sage
1-1/2 cups flour
1/4 cup Asiago or Parmesan Cheese
2-1/2 tsp Baking Powder
2 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2/3 cup Milk
3 tbsp Butter

Steps:

Cut chicken thighs into bite size pieces. Combine spices (1st 4 dry ingredients) in a gallon ziplock bag. Place chicken pieces in bag and shake to coat. Set aside. Slice leeks into half-moon pieces and chop all vegetables into bite size pieces into bowl until ready to use. Remove chicken from bag, shaking off all excess flour back into bag. DO NOT throw away remaining flour mixture, you will use it later! In a large pot sauté chicken pieces (do it in 2 batches) in 2 tbsp of Olive oil on med-high heat until browned. Remove chicken to a plate and set aside. In the same pot add remaining tbsp of Olive oil and all vegetables. On med heat stir to coat vegetables and sweat for 10-15 minutes. (Put cover on pot during cooking, this sweats the vegetables) Stir occasionally. Add wine to deglaze the pot and continue cooking until wine is mostly evaporated. Stir in remaining flour mixture to coat the vegetables. Gradually add the broth. Cover and let simmer for 15-20 minutes. While that is simmering make the dumpling dough by heating the milk and butter until melted and stirring it into the dry ingredients and grated cheese in a small mixing bowl. Back to your stew pot, add the chicken, lemon juice, rosemary and sage before adding the dumplings. Shape the dumplings in to golf ball size balls and drop into the simmering stew. Simmer until dumplings are cooked thru, approx. 20 minutes.