Autumn Flavored chicken and dumplings
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Autumn Flavored Chicken and Dumplings

This version of chicken and dumplings takes awhile, but filled with autumn vegetables, it fills the kitchen with a wonderful aroma, especially in autumn.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 people

Ingredients

  • FOR THE STEW:
  • 2 ½ pounds bone-in skin-on chicken thighs
  • 1 teaspoon table salt & ¼ teaspoon black pepper
  • 3 teaspoons of vegetable oil.
  • 2 small onions minced or chopped fine
  • 2 carrots peeled and cut into about 3/4” pieces
  • 1 celery rib chopped fine
  • ¼ cup of dry sherry
  • 6 cups of low-sodium chicken broth
  • 1 Tablespoon of dried thyme
  • 1 pound of chicken wings
  • FOR THE DUMPLINGS:
  • 2 cups of unbleached all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon of table salt
  • ½ teaspoon baking soda
  • 1 cup of COLD buttermilk
  • 4 Tablespoons of melted unsalted butter, which has cooled to room temperature
  • 1 large egg white only
  • ¼ cup of chopped parsley.

Instructions

  • 2 ½ pounds bone-in, skin-on chicken thighs
  • 1 teaspoon table salt & ¼ teaspoon black pepper
  • Pat the chicken thighs dry with paper towels; season both sides with the salt & pepper.
  • Place a large dutch oven over medium-high heat adding
  • 3 teaspoons of vegetable oil.
  • Make sure your pot has a good lid.
  • Heat till shimmering.
  • Add the chicken thighs, skin side down and cook until crispy brown, approximately 5-7 minutes.
  • Using tongs, turn over the chicken pieces, browning the other side, approximately 5-7 minutes.
  • Once brown on both sides, remove and place on a large plate to rest.
  • Remove all but 1 teaspoon of the residual fat from the pot.
  • Continue with stew ingredients:
  • 2 small onions, minced or chopped fine
  • 2 carrots, peeled and cut into about 3/4” pieces
  • 1 celery rib, chopped fine
  • Add all into the pot, set to medium-high heat. Stirring frequently until onions are slightly brown and cooked through; 7-9 minutes.
  • Add ¼ cup of dry sherry to deglaze the pot. This means just stirring it in, scraping up all the brown bits of chicken accumulated in the pot.
  • 6 cups of low-sodium chicken broth
  • 1 Tablespoon of dried thyme
  • are added to the pot.
  • Slowly stir in; combining all ingredients
  • Return the chicken thighs and any accumulated juices to the pot
  • Add 1 pound of chicken wings
  • Bring the pot to a simmer and cook until the thigh meat is cooked through.
  • About 45-55 minutes.
  • To test the doneness of the chicken:
  • poke with a pairing knife.
  • If the meat offers no resistance, but still clings to the bone
  • it is done!
  • Remove the pot from the heat.
  • Transfer the chicken to a plate or cutting board
  • Allow the broth to settle for about 5 minutes.
  • After the broth has settled, using a wide spoon, skim the fat from the surface of the broth – discard.
  • When meat is cool enough, break apart meat from the bones.
  • Discard bones and skin from meat.
  • Cut or break up meat into small, bite-size pieces.
  • Return meat to the pot.
  • Prepare the dumplings:
  • 2 cups of unbleached all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon of table salt
  • ½ teaspoon baking soda
  • 1 cup of COLD buttermilk
  • 4 Tablespoons of melted, unsalted butter, which has cooled to room temperature
  • 1 large egg white only
  • Whisk the flour, sugar, salt & baking soda in a large bowl.
  • Combine the buttermilk and butter in a separate bowl, stirring until the butter forms small clumps.
  • Whisk in the egg white to the milk.
  • Add the milk mixture to the dry ingredients and stir until just incorporated and the batter pulls away from the sides of the bowl.
  • The batter should be sticky.
  • Return the stew to a simmer on medium heat.
  • Stir in ¼ cup of chopped parsley.
  • Season stew with salt and pepper to your specific taste
  • Using a tablespoon, pick up a small heaping spoon full of batter.
  • Drop batter on the surface of stew, using a finger to push the batter off the spoon.
  • Space the dumplings about 1/4” apart, if possible.
  • After dropping in all the dumplings, place a clean kitchen towel over the top of the pot.
  • Make sure to keep the towel AWAY from the heat source.
  • Cover the pot.
  • Simmer gently until dumplings have doubled in size and appear to have cooked through.
  • About 15-20 minutes.
  • Serve and enjoy immediately.