Chicken and Dumplings
Photo © Deb Perelman
- 5 pounds bone-in, skin-on chicken thighs
- Table salt and ground black pepper
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
- 1 large onion, minced
- 6 tablespoons unbleached all-purpose flour
- 1/4 cup dry sherry
- 4 1/2 cups low-sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 3 tablespoons minced fresh tarragon leaves
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat (or unsalted butter)
- Produce
- Bay leaves (2)
- Green peas, frozen (1 cup)
- Leeks, medium (2)
- Onion, large (1)
- Tarragon, fresh leaves (3 tablespoons)
- Thyme, fresh leaves (1 teaspoon)
- Meat
- Chicken thighs, bone-in skin-on (5 pounds)
- Reserved chicken (3 tablespoons)
- Canned Goods
- Chicken broth, low-sodium (4 1/2 cups)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Flour, unbleached (38 tablespoons)
- Table salt (1 teaspoon)
- Table salt and ground black pepper (1)
- Vegetable oil (4 teaspoons)
- Dairy
- Butter, unsalted (4 tablespoons)
- Whole milk (1 1/4 cup)
- Beer, Wine & Liquor
- Sherry, dry (1/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 11, 2007 (5 years ago).
138 people saved this recipe.
