Chicken-Something Dumplings

Ingredients

Stew

• 2 lb bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp vegetable oil
• 2 Tbsp butter
• 2 leeks, white and light green parts, sliced
• 2 carrots, sliced 1/2 inch
• 2 celery ribs, sliced 1/2 inch
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1/4 cup dry sherry, optional
• 5 cups low-sodium chicken broth
• 2 Tbsp chopped parsley

Dumplings

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 3 Tbsp cold butter, cubed
• 2 scallions, thinly sliced
• 3/4 cup whole milk

Instructions

Stew

1. Season chicken. Sear skin side down in a Dutch oven over medium-high, 6 minutes; flip 3 minutes. Remove.
2. Pour off all but 2 Tbsp fat. Add butter, leeks, carrots, celery, cook 6 minutes.
3. Garlic and thyme 1 minute, flour 1 minute.
4. Add sherry and scrape the bottom. Stir in broth gradually. Add bay leaves.
5. Return chicken, cover, simmer 30 minutes.
6. Shred the chicken, discard skin and bones, return the meat. Remove bay leaves.

Dumplings

1. Whisk dry ingredients, rub in butter, stir in scallions.
2. Add milk, stir just to combine.
3. At a steady simmer, drop 12 spoonfuls on the stew.
4. Cover and simmer 15 minutes without lifting the lid.
5. Finish with parsley.

Tips

Keep the lid on: steam makes the dumplings fluffy.

Freezer: freeze the stew alone; make dumplings fresh.

Alcohol-free: broth in place of the sherry.

Inspired by Hero's Feast