Serves 6
Ingredients (for the Stew)
1 1/2 lbs Smart Chicken (either chicken breasts or thighs)
4 teaspoons vegetable or olive oil, divided
4 tablespoons unsalted butter
4 carrots , diced or sliced into 1/4" rounds
4 ribs celery, diced
1 large onion, diced
6 tablespoons unbleached flour
1/2 cup white wine
16.9 oz carton chicken broth
1/2 cup whole milk
1/2 teaspoon dry thyme
1 cup frozen peas
1 cup frozen corn
2 tablespoons fresh parsley, minced
Ingredients (for the Dumplings)
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons butter or chicken fat
Directions
If using skin on chicken: Pat chicken dry and season lightly on both sides with salt and pepper. Heat 2 tsp vegetable oil in a large dutch oven. Add chicken skin side down, and cook until browned on both sides. Transfer to a plate and remove the skin. Pour off the fat and reserve for the dumplings.
For the stew
Add butter and remaining 2 tsp oil to Dutch oven over medium-high heat. Add the onions, carrot, celery, 1/2 tsp salt and cook until softened. If there is no fat remaining in the pot add an up to an additional 2 T oil. Stir in the flour to make a roux and cook for one minute while stirring constantly. Stir in the white wine. Whisk in the Bone Broth, one carton of water, milk, and thyme. Bring to a simmer. Add the chicken and any accumulated juices to the pot and ensure it is submerged. Cover and simmer until chicken is cooked through (165F for breast, 180F for thighs). Transfer chicken to a plate and shred or dice the chicken into bite size pieces discarding any bones. Return the chicken to the stew. Add the peas, corn, and parsley. Return stew to a simmer.
For the Dumplings
(Do not make dumpling dough until chicken is cooked through and returned to stew.) Stir together flour, baking powder, and salt. Microwave the milk and butter or chicken fat until warm, about 1-2 minutes. Stir the warm milk mixture into the flour until a dough is formed. Using a small scoop or 2 teaspoons, drop the dumpling dough in tablespoon size balls over the top of the simmering stew. Reduce the heat to low, cover, and simmer until the dumplings are cooked through (they will double in size) about 10 minutes. Serve.