Chef Jess' Chicken & Dumplings

Ingredients

4 bone-in, skin-on chicken breasts

10 peppercorns

6 sprigs fresh thyme

1 medium onion, diced

2 bay leaves

1/2 cup unsalted butter, divided

½ cup finely chopped shallots

4 medium carrots, peeled and julienned

1 leek, well rinsed and julienned (white & light green parts only)

2 cups green beans, cut in half length-wise

1 lb cremini mushrooms, ends trimmed and sliced

1/3 cup flour

1 cup whipping cream

Salt

Pepper

Directions

1. In a large pot, add chicken breasts in a single layer. Add the peppercorns, thyme, onion and bay leaves. Cover chicken with cold water until just covered. Bring to a boil over medium-high heat.
2. As chicken comes to a boil, remove any scum with a ladle and discard. When boiling, turn heat down to a simmer and cook for 1 hour.
3. Remove chicken to a bowl to cool slightly. When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 1” cubes and set aside. Strain the cooking liquid, discarding solids, and set aside.
4. Wipe out the pot and melt 1/4 cup of the butter over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and cook another 2 minutes.
5. To the pot, add the carrots, leeks and green beans. Season with 1 tsp of salt and ½ tsp pepper. Cook for 5 minutes to soften. Remove vegetables from pot to a bowl.
6. Add the remaining ¼ cup of butter and allow to melt. Whisk in the flour and cook the roux mixture for 4 minutes, whisking constantly. Slowly whisk in 2 cups of the reserved stock, continuing to whisk.
7. Once the stock is incorporated, add 3 more cups of stock and whisking often, cook for approximately 8 minutes or until thickened.
8. Add the cream and heat through without boiling. Season the sauce with salt and pepper to taste. Add the chicken and vegetables and gently stir to combine. Simmer until warmed through.
9. Add the dumplings. Recipe follows.

Chicken stew recipe adapted from Canadian Living

Dumplings

3 cups flour

4 tsp baking powder

1 1/2 tsp salt

2 tbsp fresh thyme leaves, lightly chopped

1/3 cold unsalted butter, cut into 1/2” pieces

1 1/2 cups cold milk

1. Bring the chicken to a low boil.
2. In a medium bowl, add the first 4 ingredients and stir well. Gently cut in the butter until you have small pieces.
3. Add the milk and stir with a fork until just combined. Do not over mix.
4. Divide the dough into 16 equal portions.
5. Drop the dumplings, evenly spaced apart, on top of the boiling chicken mixture. Cook, uncovered for 10 minutes. Cover and cook for another 10 minutes or until the dumplings are fluffy.
6. Test that the dumplings are cooked by piercing one with a knife. It should come out clean. Do not lift the lid while cooking.