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:
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
- 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
- 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
- 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