Chicken

Introduction

One of the most soul-satisfying chicken dishes of all time: Chicken and dumplings simply pairs a rich, savory chicken stew with dumplings that are cooked right on top of the simmering chicken. This recipe serves four to six.

Instructions

Difficulty: Moderately Easy

Things You'll Need
Groceries
Saucepans
Wooden Spoons
sauté pans
6 boneless, skinless chicken thighs
Salt and pepper
1/4 c. vegetable oil - divided use
1 medium onion, chopped
1 carrot, chopped
7-8 sprigs thyme, minced
1 (14.5-oz.) can reduced-sodium chicken broth (or 2 cups fresh)
1 1/4 c. (about) all-purpose flour
1/2 c. heavy cream
1 c. frozen peas
2 tsp. baking powder
1/2 tsp. granulated sugar
1/2 tsp. salt

Steps

Step One
Pat the chicken dry with paper towels, season with salt and pepper, and set aside.

Step Two
Heat 2 tbsp. of the oil in a saucepan over medium-high heat.

Step Three
Add the chicken thighs. Sear well on both sides, doing this in two batches if your saucepan isn't large enough to hold them all at once. Remove the thighs when they're done and set aside.

Step Four
Add the onion, carrot and thyme to the pan. Sauté until tender, about 3 to 5 minutes.

Step Five
Return the chicken to the pan and add the chicken broth and 3/4 c. water.

Step Six
Bring the liquid to a simmer, then lower the heat, cover the pan, and simmer very slowly for 15 minutes.

Step Seven
Meanwhile, heat 2 tbsp. oil in a smaller pan. Sprinkle in enough flour to form a thick paste - about 2 to 3 tbsp. - and cook, stirring with a wooden spoon, until the paste turns a light golden brown. Set aside.

Step Eight
After the chicken has simmered for 15 minutes, remove it from the pan and chop roughly. Return it to the pan.

Step Nine
Stir in 1/3 c. of the cream and the cooked flour mixture. Bring the stew to a simmer, stirring frequently. Once it simmers it will start to thicken.

Step Ten
Add the peas and a few extra pinches of black pepper.

Step Eleven
While the chicken heats, stir together 1 c. flour, the sugar, 1/2 tsp. salt, the remaining cream and the baking powder until roughly combined. Add water in small increments until a very thick batter is formed that can be taken up in scoops by a wet spoon.

Step Twelve
Drop the batter onto the slowly simmering stew in spoonfuls.

Step Thirteen
Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.

Tips & Warnings

• This recipe cries out for individual variations. To start with, just about any chicken stew recipe can be used as long as it yields enough simmering broth to cook the dumplings. Instead of or with the onion, leeks and shallots can be used. Mushrooms can be added, as well as corn kernels, celery or just about any vegetable. And the range of spices you can use is limitless.
• For a heartier dumpling that's a personal favorite of mine, beat four eggs and stir in 1 c. matzo meal, 2 tbsp. oil or fat, 1/2 c. seltzer, 1/2 tsp. baking powder and a generous pinch of salt and black pepper. Use this dumpling batter as directed above.
• This dish can also be made with leftover cooked chicken. Omit the searing step, chop it up first and reduce the first simmering time to 5 minutes.
• Avoid using white meat for this recipe. Thighs, wings and drumsticks work best. White or breast meat tends to become dry and stringy.