Chicken & Herb Dumplings
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Winner winner, chicken & dumpling dinner
Stir up a bowl of comfort with this classic winter dinner, featuring dumplings with a fresh herb and cornbread twist.
Chicken and Herb Dumpling
Yield: 6 to 8 servings
6 tablespoons (3 ounces) unsalted butter
1 cup diced onion
½ cup diced celery
8 ounces button or cremini mushrooms, trimmed and sliced
⅓ cup all purpose flour (1/2 cup for a thicker stew)
6 cups chicken stock
½ cup peeled and diced carrot
1-pound diced chicken thighs (or shredded rotisserie chicken for an easy weeknight meal)
1 tablespoon fresh thyme leaves, divided
¼ cup sliced chives, divided
¼ cup finely chopped parsley, divided
1 cup peas, blanched or defrosted
Kosher salt and freshly ground black pepper, to taste
Dumplings:
1 ½ cup all-purpose flour
2 teaspoons baking powder
½ cup coarsely ground yellow cornmeal
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 ¾ cup heavy cream
To prepare the soup, melt butter over medium heat in a 6-quart+ stock pot or Dutch oven. Add onion, celery and carrots and cook, stirring occasionally, until softened. Add the mushrooms, salt and pepper, and continue to cook until soft. Add the flour, stirring to blend with vegetables and butter until the flour disappears. Cook for 2-3 minutes without letting the flour brown. Reduce heat to low. Add about 1 cup of chicken broth and whisk until mixture is smooth and paste-like. Once paste is smooth, whisk in the remaining stock. Taste and add salt and pepper. Return heat to medium and cook, stirring frequently, until broth boils. Reduce the heat to a simmer. Add the chicken, half of the thyme, chives, and parsley. Simmer soup until thickened and vegetables are tender, about 30-40 minutes.
While soup simmers, prepare dumpling dough. Place dumpling flour, baking powder, cornmeal, remaining chives, thyme, parsley, sugar, and salt in a large mixing bowl. Whisk to combine. Slowly pour cream into dry ingredients and stir just until combined with a wooden spoon. Cover with plastic wrap and set aside.
Once vegetables are tender, add peas and drop heaping tablespoons full of dumpling dough onto the surface of the soup (a 1 oz portion scoop works great). Cover the Dutch oven and simmer until the dumplings are firm, another 10 to 20 minutes. Enjoy warm.
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