2poundsskinless, boneless chicken (breasts or thighs, or both)
2tablespoonsolive oil, divided usage
1medium/large leek, white and llight green parts only, thinly sliced
1medium onion, diced
2medium carrots, diced
1largecelery rib, chopped
3tablespoonsunbleached all-purpose flour
1/4cupmilk(I use 2%)
3sprigs fresh thyme, leaves only (stems discarded)
2tablespoonsminced fresh tarragon leaves
salt and freshly ground black pepper, to taste
For the Dumplings
1 1/2cupsunbleached all-purpose flour
1scant tablespoonbaking powder
2teaspoonsfresh tarragon leaves, minced
2teaspoonsfresh parsley, minced
2teaspoonsfresh chives, minced
Make the stew
Heat 1 tablespoon of the oil and the butter in a wide, deep skillet or 4 to 5 quart Dutch oven, or large stock pot over medium heat. Pat the chicken pieces dry with paper towels and season with a pinch of salt and pepper. When the oil shimmers, add the chicken in a single layer and cook until golden brown on both sides, 10 to 12 minutes (they might not be done on the inside - that's okay). Transfer the chicken to a plate to cool slightly.
Add the remaining oil to the Dutch oven and heat. Add the leeks, onion, carrots, celery and a pinch of salt, and cook until softened, about 7 minutes. Sprinkle the flour over the vegetables and stir well to coat. Add the sherry and deglaze the pan, scraping up and browned bits. Stir in the broth, milk, thyme, and bay leaf.
When the chicken is cool enough to handle, shred or cut into small pieces and add to the pot. Cover, reduce heat to medium-low, and simmer for 20-30 minutes. Uncover, remove the bay leaf, and stir in the tarragon. Taste and add salt and pepper to suit. Maintain heat.
Make the dumplings
While the stew simmers, make the dumplings. In a medium bowl, stir together the flour, baking powder, and salt. Microwave the milk and butter in a microwave-safe container on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated. Stir in the herbs.
Drop dumplings by the spoonful (about a heaping tablespoon each - I use the #30 Vollrath disher) on top of the stew, about 1/4 inch apart. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
Chicken & Dumplings was originally published on https://soupaddict.com/herbed-chicken-dumplings/