8/13/2019 Chicken and Dumplings With Leeks and Tarragon

1/2

Chicken and Dumplings with Leeks and Tarragon

Cooks Illustrated, February 2005

CIs Notes: Dont use low-fat or fat-free milk in this rei!e" #tart the dum!lin$ dou$honly when youre ready to to! the stew with the dum!lin$s"

#er%es & to '

#tew

5 !ounds bone-in, skin-on hiken thi$hs

(able salt and $round blak !e!!er) teas!oons %e$etable oil

) tables!oons unsalted butter *+2 stik

2 medium leeks , white and lli$ht $reen !arts only, ut in half len$thwise and then into +-inh !iees

+ lar$e onion , mined

& tables!oon unbleahed all-!ur!ose flour+) u! dry sherry

) +2 u!s low-sodium hiken broth

+) u! whole milk

+ teas!oon mined fresh thyme lea%es2 bay lea%es

+ u! fro.en $reen !eas

/ tables!oons mined fresh tarra$on lea%es

Dum!lin$s

2 u!s unbleahed all-!ur!ose flour

+ tables!oon bakin$ !owder+ teas!oon table salt+ u! whole milk

/ tables!oons reser%ed hiken fat *or unsalted butter

+" For the #tew: at the hiken dry with !a!er towels, then season with salt and !e!!er"

1eat 2 teas!oons of the oil in a lar$e Duth o%en o%er medium-hi$h heat until ustsmokin$" 3dd half of the hiken and ook until $olden on both sides, about +0 minutes"

(ransfer the hiken to a !late and remo%e the browned skin" our off the hiken fat and

reser%e" 4eturn the !ot to medium-hi$h heat and re!eat with the remainin$ 2 teas!oonsoil and the remainin$ hiken" our off and reser%e any hiken fat"

2" 3dd the butter to the Duth o%en and melt o%er medium-hi$h heat" 3dd the leeks,

onion, and +) teas!oon salt and ook until softened, about minutes" #tir in the flour"

6hisk in the sherry, sra!in$ u! any browned bits" #tir in the broth, milk, thyme, and baylea%es" Nestle the hiken, with any aumulated uies, into the !ot" Co%er and simmer

until the hiken is fully ooked and tender, about + hour"

8/13/2019 Chicken and Dumplings With Leeks and Tarragon

2/2

/" (ransfer the hiken to a uttin$ board" Disard the bay lea%es" 3llow the saue to

settle for a few minutes, then skim the fat from the surfae usin$ a wide s!oon" #hred the

hiken, disardin$ the bones, then return it to the stew"

)" For the Dum!lin$s: #tir the flour, bakin$ !owder, and salt to$ether" 7irowa%e the

milk and fat in a mirowa%e-safe bowl on hi$h until ust warm *do not o%er-heat, about +minute" #tir the warmed milk mi8ture into the flour mi8ture with a wooden s!oon until

inor!orated and smooth"

5" 4eturn the stew to a simmer, stir in the !eas and tarra$on, and season with salt and

!e!!er" Followin$ the ste!s below, dro! $olf-ball-si.ed dum!lin$s o%er the to! of the

stew, about +) inh a!art *you should ha%e about +' dum!lin$s" 4edue the heat to low,o%er, and ook until the dum!lin$s ha%e doubled in si.e, +5 to +' minutes" #er%e"

(o make the dum!lin$s:

+" 9ather a $olf-ball-si.ed !ortion of the dum!lin$ batter onto a sou! s!oon, then !ush

the dum!lin$ onto the stew usin$ a seond s!oon"2" Co%er the stew with the dum!lin$s, lea%in$ about +) inh between eah"

/" 6hen fully ooked, the dum!lin$s will ha%e doubled in si.e"