Chicken and Dumplings

I love dumplings. They were one of my favorites as a kid, whenever my mom made beef stew, I always filled up on dumplings and ate very little of the stew itself. And whatever stew I did eat, I dipped it in ketchup, even the carrots.  This recipe from Smells Like Home is a classic chicken and dumplings recipe.  I can still pretend it is fall, even though the temperatures are still in the 80s and 90s around here.  I used my disher to scoop out the dumplings and it really made things quite easy.

Chicken and Dumplings

2 ½ pounds bone-in, skin-on chicken thighs and legs
2 teaspoons canola oil
4 carrots, peeled and sliced ¼ inch thick
2 ribs celery, sliced ¼ inch thick
1 onion, minced
¼ cup flour
1 tablespoons dry sherry
3 cups low-sodium chicken broth
¼ cup milk
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
1 cup frozen green peas

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 tablespoons butter

Pat the chicken dry and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken, skin side down and brown both sides. Remove the chicken from the pot and remove the skin from the chicken. Add the carrots, celery, onion and ¼ teaspoon salt to the pan. Cook until the vegetables have softened, about 7 minutes. Stir in the flour, then whisk in the sherry, scraping up any browned bits. Whisk in the broth and milk, then add the thyme, parsley and bay leaves. Return the chicken to the pot, cover and simmer on low for one hour. Remove the chicken and bay leaves from the pot. Discard the chicken bones and then shred the meat. Stir the shredded chicken into the stew, add the peas, then salt and pepper to taste.

Stir the flour, baking powder, and salt together in a medium bowl. Add the milk and butter to a two cup measure, microwave for one minute. Stir the milk into the flour mixture just until combined. Scoop out golf ball sized pieces of batter and gently lower them into the stew. Reduce the heat to low, cover and simmer for 15 to 18 minutes. Serve.

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