Monday, February 02, 2015
Slow-Cooker Chicken and Dumplings
We cut boneless, skinless chicken thighs into chunks before we begin cooking, avoiding the need to shred them at the end.
3 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped
2 celery ribs, sliced 1/4 inch thick
2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
4 garlic cloves, minced
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth
1 cup frozen peas
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1. FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.
3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.
4. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.