Chicken and Dumplings

• Prep20 min
• Cook55 min
• Total1 h 15 min
• Serves6

Ingredients

For the dumplings

• 250 g all-purpose flour (2 cups)
• 12 g baking powder (1 tbsp)
• 1/2 tsp salt
• 60 g cold butter, in pieces (4 tbsp)
• 180 g cold milk (3/4 cup)

For the stew

• 150 g yellow onion, quartered (1 medium)
• 2 garlic cloves
• 40 g butter (3 tbsp)
• 40 g all-purpose flour (1/3 cup)
• 600 g chicken broth (2 1/2 cups)
• 150 g carrots, in 1 cm dice (2 medium, 1/2 in dice)
• 100 g celery, in 1 cm slices (2 stalks, 1/2 in slices)
• 450 g boneless, skinless chicken thighs (1 lb)
• 1 tsp dried thyme
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper
• 120 g heavy cream (1/2 cup)
• 130 g frozen peas (1 cup)

To serve

• Chopped fresh parsley

Instructions

1. Preheat the oven to 220°C (425°F). Place the flour, baking powder, salt and cold butter in the mixing bowl and mix 5 sec/speed 6, until it looks like coarse crumbs.
2. Add the cold milk and mix 6 sec/speed 4, just until a soft, sticky dough forms. Scrape it into a bowl and keep it in the refrigerator. No need to wash the mixing bowl.
3. Place the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Scrape down the sides, add the butter and sauté 4 min/120°C (250°F)/speed 1.
4. Add the flour and cook 1 min/100°C (212°F)/speed 2. Add the broth and mix 10 sec/speed 4, so the flour dissolves without lumps.
5. Add the carrots, celery, whole chicken thighs, thyme, bay leaf, salt and pepper. Place the simmering basket on the lid instead of the measuring cup and cook 22 min/100°C (212°F)/reverse/speed soft. The chicken should reach 74°C (165°F) in the thickest part.
6. Lift the chicken onto a board and shred it with two forks. Remove the bay leaf, add the cream to the stew and cook 2 min/90°C (195°F)/reverse/speed soft.
7. Pour the hot stew into a 23 x 33 cm (9 x 13 in) baking dish and stir in the shredded chicken and frozen peas. Drop the dumpling dough on top in 12 spoonfuls, with a little space between them.
8. Bake in the oven at 220°C (425°F) for 18 to 20 minutes, until the dumplings are puffed and golden and a toothpick in the center of one comes out clean.
9. Let it rest 5 minutes, sprinkle with parsley and serve 2 dumplings per bowl.

Tips

• The stew must go into the oven hot, so the bottoms of the dumplings start cooking right away. Have the dish ready before you finish the stew.
• Short on time? Use 400 g (3 cups) of shredded rotisserie chicken: skip the thighs, cook the vegetables 15 minutes in step 5 and add the chicken with the peas.
• Leftovers keep 3 days in the fridge. Reheat covered in the oven at 180°C (350°F) for 15 to 20 minutes, with a splash of broth if the stew has thickened.