Chicken and Dumplings

Name: Chicken and Dumplings
Yield: Serve 6 to 8
Cuisine: US & Canada, American, Southern
Ingredients: 5 pounds, bone-in, skin-on chicken thighs; 4 teaspoons, vegetable oil; 4 tablespoons, unsalted butter (1/2 stick); 4 , carrots, peeled and sliced 1/4 inch thick; 2 ribs, celery, sliced 1/4 inch thick; 1 , large onion, minced; 6 tablespoon, unbleached all-purpose flour; 1/4 cup, dry sherry; 4 1/2 cups, low-sodium chicken broth; 1/4 cup, heavy cream; 1 teaspoon, minced fresh thyme leaves; 2 , bay leaves; 1 cup, frozen green peas; 3 tablespoons, minced fresh parsley leaves; 2 cups, unbleached all-purpose flour; 1 tablespoon, baking powder; 1 teaspoon, table salt; 1 cup, whole milk; 3 tablespoons, reserved chicken fat (or unsalted butter)

Main Courses
US & Canada
American
Southern
Poultry
Chicken
Stews

Appears in America's Test Kitchen TV

Our goal was to develop a dumpling that was light, substantial, tender, and durable. We also wanted to make a complete meal in one dish.

SERVES Serve 6 to 8

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