Smoked Chicken Stew with Herb Dumplings

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jimwalter73

StickBurners
Original poster
Dec 14, 2009
25
10
Paulsboro, NJ
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!!!!!
 
It looks yummy.
PDT_Armataz_01_37.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky