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BCPL Sept. A Book & a Recipe



Ready for another delicious dish and read? We've got a perfect one for Fall! Let's get started on chicken and dumplings from Jennifer Chiaverini's The Quilter's Kitchen.


Chicken and Dumplings

(serves 6 to 8)


Ingredients

Stew-

4-5 pounds of bone in skin-on chicken thighs or breasts or a combo, dried with a paper towel

1 ½ tsp kosher salt

½ tsp black pepper

4 carrots, chopped

2 celery stalks, chopped

1 large Spanish onion, chopped

¼ cup all-purpose flour

2 tsp dried thyme

2 bay leaves

8 cups chicken broth

¼ cup dry sherry

1 cup frozen peas

¼ cup light or heavy cream

¼ cup chopped fresh Italian flat-leaf

Parsley for garnish


Dumplings-

½ cup whole milk

1 tbsp unsalted butter, melted

1 cup all-purpose flour

1 ½ tsp baking powder

½ tsp kosher salt


Instructions

Stew-

1. Sprinkle the chicken with salt and pepper.

2. Place a Dutch oven over med-high heat and once hot, add chicken, skin side down, and sear until well browned, approx. 4 mins per side.

3. Using tongs, remove chicken and plate them. Once cool, remove the skin.

4. Pour off all but 2 tbsp fat. Reduce heat to low, add carrots, celery, and onion. Cook until golden and soft, approx. 10-15 mins.

5. Add the flour, thyme, and bay leaves and stir constantly for 2 minutes.

6. Gradually add chicken broth and sherry and bring to a low boil. Return the chicken to dutch oven and cook. Turn chicken halfway until meat is falling off the bones. Approx. 45 mins.

7. Remove chicken and set aside until cool enough to handle. Remove bay leaves. Take meat off the bones and return the meat to Dutch oven. Cool, then skim off and discard fat.

8. Cover and refrigerate overnight.


Dumplings-

1. Place the milk and butter in a medium bowl and stir well.

2. Add remaining ingredients and mix to combine.

3. Divide into 16 balls of equal size and flatten slightly.

4. Reheat the stew over medium heat until warmed throughout, about 10 mins.

5. Gently add the dumplings to simmering stew and cook until they increase in size, approx. 15 mins.

6. Add peas and cream and cook until heated through, approx. 3 mins.


Intrigued by the book? Stop in and grab our copy at BCPL!


Did you try out this recipe or one similiar? Maybe you love this author? Let us know! We'd love to hear from your or see a picture on one of our social media pages, or even try a sample in person...


We'll return in October with another wonderful recipe and read.



As always, images and info are courtesy of other web pages like WV Reads, Google, author pages, etc.

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