Fluffy Chicken And Dumplings

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a bowl, toss the chicken pieces with the flour, salt, and black pepper from the stew group until evenly coated.

   Ca. 2 min.

2. 2

   Heat the olive oil and stew butter in a large pot or Dutch oven over medium-high heat.

   Ca. 2 min.

   Kokkens note: Using a combination of oil and butter prevents the butter from burning while adding flavor.

3. 3

   Sear the chicken until golden brown on all sides, working in batches if needed to avoid overcrowding the pot. Remove the chicken and set it aside.

   Ca. 8 min.

   Kokkens note: Browning the chicken develops a deep, savory flavor for the stew base.

4. 4

   Add the chopped onion, carrot, and celery to the same pot. Sauté until softened, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the minced garlic and dried thyme, and cook for one minute until fragrant.

   Ca. 1 min.

6. 6

   Return the seared chicken to the pot.

7. 7

   Pour in the chicken broth, using a spoon to scrape up any browned bits from the bottom of the pot.

   Ca. 1 min.

   Kokkens note: Those browned bits are packed with flavor, so make sure to incorporate them into the stew.

8. 8

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

   Ca. 20 min.

9. 9

   While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the dumpling flour, baking powder, and salt.

   Ca. 2 min.

10. 10

    Cut in the cold, cubed dumpling butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

    Ca. 3 min.

    Kokkens note: Keeping the butter cold is key to creating light, fluffy dumplings.

11. 11

    Gently stir in the milk until just combined. Be careful not to overmix the batter.

    Ca. 1 min.

    Kokkens note: Overmixing develops gluten and will make the dumplings tough.

12. 12

    After the stew has simmered, uncover it and stir in the frozen peas.

    Ca. 1 min.

13. 13

    Increase the heat to maintain a steady, gentle simmer. Drop spoonfuls of the dumpling batter onto the surface of the hot stew.

    Ca. 2 min.

    Kokkens note: Leave a little space between dumplings as they will expand while cooking.

14. 14

    Cook the dumplings uncovered for 10 minutes.

    Ca. 10 min.

    Kokkens note: Cooking uncovered first helps the bottom of the dumplings cook in the liquid.

15. 15

    Cover the pot and continue to cook for another 10 minutes, until the dumplings are puffed and cooked through.

    Ca. 10 min.

    Kokkens note: Covering the pot allows the dumplings to steam and become fluffy all the way through. A toothpick inserted into the center of a dumpling should come out clean.

16. 16

    Remove the pot from the heat and let it rest for 5 minutes before serving.

    Ca. 5 min.

17. 17

    Ladle into bowls and garnish with fresh parsley, if using.

    Ca. 1 min.