.Recipe of the week.

Ah, Fall is {finally} here! The weather is blustery and the days are short...I'm in heaven. To celebrate the change of seasons I like to indulge in all of the warm comfort foods that are just too heavy and warming in the Summer. This recipe for chicken & dumplings is my favorite. I found it years and years ago in a library book {I can't even remember which one} and have tweaked it here and there over the years. Feel free to make your own adjustments. As always, enjoy!

Chicken & Dumplings

Ingredients:

Stew

5 pounds bone-in, skin-on chicken thighs

Salt & pepper to taste

4 teaspoons vegetable oil

4 tablespoons unsalted butter

4 carrots peeled & sliced 1/4 inch thick

2 celery ribs, sliced 1/4 inch thick

2 medium sized leeks {white & green parts only}, cut in half then into 1 inch pieces

1 onion, minced {I like Walla Walla onions but use whatever you like}

6 tablespoons all-purpose flour

1/4 cup dry sherry

4 1/2 cups low-sodium chicken broth {I use the real stuff & it does make a difference but if shelf-stable is all you have that's okay}

1/4 cup whole milk {not skim, not 2% -WHOLE}

1 teaspoon of minced fresh thyme {not dried} - I like lemon thyme personally

2 bay leaves

1 cup frozen peas

3 tablespoons minced fresh tarragon

Dumplings

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

3 tablespoons reserved chicken fat

Directions:

1. For the stew: Pat the chicken dry with paper towels, then season with salt & pepper. Heat 2 teaspoons of the oil in a large dutch oven over medium-high heat until just smoking. Add half of the chicken & cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve for the dumplings. Return the pot to menium-high heat & repeat with the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the dutch oven & melt over medium-high heat. Add the carrots, celery, leeks, onion, & 1/4 teaspoon of salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, & bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover & simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones then return to the stew.

4. For the dumplings: Stir the flour, baking powder, & salt together. Warm the milk & fat until just warm {but don't over heat}. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated & smooth.

5. Return the stew to a simmer, stir in the peas & tarragon, and season with salt & pepper. Drop golf ball sized dumplings into the stew about 1/4 inch apart {you should have about 18 dumplings}. Reduce the heat to low, cover, an cook until the dumplings have doubled in size, 15 to 18 minutes. Enjoy!