1. Melt butter in a 3qt saucepan over medium. Sauté onion, celery, and carrot several minutes until beginning to soften. Add garlic and cook at least 1 minute more.
2. Add 2tbsp gluten free flour and mix to coat. Cook 1 minute.
3. Add chicken stock, salt, and pepper. Turn on high and bring to a boil.
4. While mixture is coming to a boil, mix all dumpling ingredients until blended into a soft dough.
5. Gently drop 8 spoonfuls of dumpling dough onto boiling chicken mixture.
6. Turn to low and simmer uncovered for 10 minutes. Cover and simmer 15 more minutes.
In case you missed it in the title- you need a cast iron dutch oven.
Directions:
1. In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery.
2. Cook about 5 minutes, until tender.
3. Add oregano, salt, pepper, and garlic. Cook about 1 minute.
4. Add broth, thyme, bay leaves, and chicken to pot. Bring to boil.
5. Reduce heat to medium-low once the pot is boiling. Place lid on pot and set timer for 10 minutes.
6. In a large bowl, whisk together flour, baking powder, and salt. Add egg, buttermilk, and melted butter. Mix until combined, then set aside.
7. When the 10 minute timer goes off, remove chicken from pot and shred with forks. Before adding it back in, remove the thyme and bay leaves from the pot.
8. Add the chicken back in, plus the 1 cup of heavy cream. Cream can make the pot bubble up more, so keep an eye on it and stir occasionally.
9. Using 2 forks or spoons, scoop balls of dough directly into the pot. Stir occasionally as you work. The dough will be sticky- hence the 2nd spoon or fork to help scrape it off.
10. Put lid back on and cook on medium-low for 5-6 minutes. Sample a dumpling to make sure they are done.
11. (Optional) Garnish with parsley before serving.
Yesterday was a perfect day, until it turned rainy and cold. In other words, it was a typical day in Ecuador. We were craving something warm and hearty, and have long wanted to make this. Usually it’s pretty hard for us to cook together because we step on each other’s toes, but we decided I would cut the vegetables and make the dumplings, and A would do the rest. This type of clear division helped a lot.
This dinner was fantastic. Exactly what I wanted - so flavorful, filling, and surprisingly not too hard.
Note:Use low-fat or fat-free milk in this recipe, and start the dumpling dough only when you’re ready put them in the soup.
Serves 6 to 8
Ingredients:
Stew:
4 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (½ stick)
2 medium leeks , white and light green parts only, cut in half lengthwise and then into 1-inch pieces
Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, carrots, and ¼ teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
For the dumplings:
Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about ¼ inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
To make the dumplings:
Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. Cover the stew with the dumplings, leaving about ¼ inch between each. When fully cooked, the dumplings will have doubled in size.
In case you missed it in the title- you need a cast iron dutch oven.
Directions:
1. In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery.
2. Cook about 5 minutes, until tender.
3. Add oregano, salt, pepper, and garlic. Cook about 1 minute.
4. Add broth, thyme, bay leaves, and chicken to pot. Bring to boil.
5. Reduce heat to medium-low once the pot is boiling. Place lid on pot and set timer for 10 minutes.
6. In a large bowl, whisk together flour, baking powder, and salt. Add egg, buttermilk, and melted butter. Mix until combined, then set aside.
7. When the 10 minute timer goes off, remove chicken from pot and shred with forks. Before adding it back in, remove the thyme and bay leaves from the pot.
8. Add the chicken back in, plus the 1 cup of heavy cream. Cream can make the pot bubble up more, so keep an eye on it and stir occasionally.
9. Using 2 forks or spoons, scoop balls of dough directly into the pot. Stir occasionally as you work. The dough will be sticky- hence the 2nd spoon or fork to help scrape it off.
10. Put lid back on and cook on medium-low for 5-6 minutes. Sample a dumpling to make sure they are done.
11. (Optional) Garnish with parsley before serving.
