Take note of the temperature of the milk in the dumplings. They
stressed the importance of this for light dumplings.
America's Test Kitchen Chicken And Dumplings
Published in: America's Test Kitchen
5 pounds chicken thighs bone in skin on
oil
salt and pepper
carrots
celery
4 tablespoons butter
4 tablespoons flour
1/4 cup white wine
4 cup chicken stock
1/4 cup heavy cream
2 bay leaves
1 teaspoons fresh thyme
peas
parsley
The Dumplings
2 cup flour
1 teaspoons salt
1 tablespoons baking powder
3 tablespoons chicken fat mixed with
1 cup milk (must be warmed) 110F 30 seconds to minute in the microwave
Brown chicken in deep pot with oil and salt and pepper When brown remove
the skin. Set the chicken aside. Remove some of the chicken fat that has
rendered in the pot. Put butter into pan with the vegetables. Saute until
slightly softened. Add the flour. Cook the roux. Add the wine and then
add the chicken broth. Add the chicken and simmer 1 hour. Remove the
chicken thighs and remove the bone and shred the chicken. Let the stew
set off heat and skim off some of the fat. Put the chicken back into the
stew. Add frozen peas and parsley. Heat up to boiling. Mix the dumpling
dry ingredients with the warmed milk and chicken fat. Drop 2 Tbsp of
dumpling (about the size of a golf ball) onto the simmering stew and
cover the Stew. Not touching to give them room to double in size. Cover
and simmer for 16 to 18 minutes.
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