Chicken and dumplings (sourdough)
Ingredients
- ½ cup or 113 g unsalted butter or tallow
- 1 yellow onion finely chopped
- 3 carrots cut into 1.5 cm dice
- 2 ribs celery finely chopped. I used leek and spring onions
- 3 cloves garlic finely minced
- 1/2 tsp turmeric powder
- ½ cup or 60 g all-purpose flour
- 5 cups 1200 ml chicken broth
- 1-2 medium potatoes
- ⅓ cup or 80 ml heavy cream I used clabber discard
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 4 cups cooked chicken diced small
- 3 tablespoons minced parsley
Instructions
- Place the chicken broth in a small saucepan and warm over low heat.
- In a large pot or Dutch oven, melt the butter or tallow over medium-low heat. Add the onion, carrot, and celery (or green parts or leeks) and saute until the onion is translucent, 10 to 15 minutes. Add the garlic, white parts of leeks and spring onions (if using) and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
- Slowly add the hot chicken broth, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream (or clabber), salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
Make the Dumplings (if using the non-sourdough version):
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
- Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes.
- Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.
Notes
For non-sourdough dumplings, this recipe (the same the chicken is based on) is a nice standard baking powder leavened dough with milk.
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