I’ve made this recipe a couple of times now. Filling and delicious, it’s pure comfort food that’s great to serve on a chilly evening. We’re finally having some chilly nights here in NYC. We’ve had quite a mild winter so far.

This is a great weeknight meal, although it takes a little bit of time to prepare with all of the different steps. It’s well worth it though. The dumplings are delicious. They’re very similar to a cream biscuit recipe that I use. I found that this dish is best eaten immediately after it is prepared. It’s still delicious the next day, the dumplings just don’t look as pretty.

Chicken and Dumplings
Recipe from CooksCountry.com

5 cups low-sodium chicken broth
2 pounds boneless, skinless chicken breasts, trimmed
5 tablespoons unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
1 large onion, chopped fine
1 teaspoon salt
3 garlic cloves, minced
6 tablespoons all-purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 cups frozen peas
4 tablespoons minced fresh parsley leaves

Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream

For the stew:  Bring the chicken broth to a simmer in a Dutch oven over high heat. Add the chicken and return to a simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.

Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

Yield: 6 servings

One year ago: Caribbean Succotash
Two years ago: All American Chili
Three years ago: Chewy Chocolate Cookies