Smoked Chicken Stew with Herb Dumplings

Discussion in 'Poultry' started by jimwalter73, Mar 30, 2010.

  1. jimwalter73

    jimwalter73 StickBurners

    This is one of the recipes I tried this weekend for the "throwdown", but decided on my other recipe instead. Hope you all will try this, it's different and very, very delicious!

    Here's a Q-View and recipe to follow:









    INGREDIENTS:
    • 8 cups chicken stock
    • 8 slices bacon, chopped
    • 1 lb leeks (white part only), cut into ½ inch-thick slices
    • 3 stalks celery, cut into 1/2 inch-thick slices
    • 2 carrots, cut into 1/2 inch slices
    • 1 lb unpeeled red potatoes, cut into 1 inch pieces
    • 1 turnip, minced
    • 12 oz smoked chicken, shredded (we used Pecan wood)
    • 1 tsp kosher salt
    • 1-1/2 tsp dried tarragon
    • 2 tsp fresh thyme leaves
    • 1/3 cup minced fresh flat-leaf parsley
    • 1 cup heavy cream
    • 1 tsp white pepper
    Dumplings:
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp kosher salt
    • 2 tbsp herbes de Provence
    • 1/2 cup milk (room temp)
    • 1/3 cup butter, melted
    • 2 large eggs, beaten
    • 3 Tbsp grated Parmesan cheese
    DIRECTIONS:
    • Bring the stock to a simmer in a large stockpot
    • Brown the bacon in a Dutch oven until lightly crisp
    • Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes
    • Add the celery and the carrots and sauté for 5 minutes
    • Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes
    • Add the chicken, salt, tarragon, and thyme; return to a simmer
    • Cover and cook at a low boil until the potatoes are tender
    • Stir in the parsley, bacon, and cream; add the white pepper
    Dumplings
    • Stir the flour and baking powder together in a bowl
    • Stir in the salt and herbs
    • Beat the milk, butter, and eggs together in another bowl
    • Add the wet ingredients to the dry ingredients; mix well
    • Stir in the cheese
    • Place the dumplings by spoonfuls on the top of the stew
    • Cover and cook for 10 minutes; dumplings are done when they are plump and firm
    ENJOY!!!!!
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It looks yummy.[​IMG]
     
  3. I like I like
     
  4. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Now that's one hearty lookin meal [​IMG]
     

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