Sunday, October 28, 2007

Easier Chicken Dumplings ,,,,, This classic recipe makes the dish fit for company

Chicken and Dumplings
This recipe may be a good use for left over turkey from the Thanksgiving holiday when company is still visiting and that big turkey has lots of leftovers in the refrigerator! Just make Turkey and Dumplings!

5 cups low sodium chicken broth
2 pounds boneless, skinless chicken breasts, trimmed
5 tablespoons unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
1 large onion, chopped fine
1 teaspoon salt
3 garlic cloves, minced
6 tablespoons all purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon pepper
1 1/2 cup frozen peas
4 tablespoons minced fresh parsley
2 cups all-purpose flour
2 Tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream
For the stew: Bring the broth to simmer in a Dutch oven over high heat. Add chicken and return to simmer. Cover and reduce heat to medium-low. and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to a large bowl.
Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for about 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
Make Ahead: Follow recipe through to this point, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm stew in Dutch oven and proceed.
For the Dumplings: Stir flour, baking powder, and salt in a large bowl. Stir in cream and stir until incorporated (dough will be thick and shaggy).
To finish the stew, discard the bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Using two large soup spoons or small ice cream scoop, drop golf ball-sized dumplings. Reduce heat to low, cover, and cook until dumplings have doubled in size about 15 to 18 minutes. Garnish with remaining parsley. Serves 6 to 8

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