Chicken and Dumplings with Leeks and Tarragon

Name: Chicken and Dumplings with Leeks and Tarragon
Ingredients: 5 pounds bone-in, skin-on chicken thighs; 4 teaspoons vegetable oil; 4 tablespoons unsalted butter (1/2 stick); 2 medium leeks, white and llight green parts only, cut in half lengthwise and then into 1-inch pieces; 1 large onion, minced; 6 tablespoons unbleached all-purpose flour; 1/4 cup dry sherry; 4 1/2 cups low-sodium chicken broth; 1/4 cup whole milk; 1 teaspoon minced fresh thyme leaves; 2 bay leaves; 1 cup frozen green peas; 3 tablespoons minced fresh tarragon leaves; 2 cups unbleached all-purpose flour; 1 tablespoon baking powder; 1 teaspoon table salt; 1 cup whole milk; 3 tablespoons reserved chicken fat (or unsalted butter)

www.americastestkitchen.com

Savor the homely taste of Chicken and Dumplings with Leeks and Tarragon: a cozy blend of tender chicken, aromatic herbs and silky dumplings.

Keywords

Main Courses
Southern
US & Canada
Chicken
Poultry

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Ingredients

5 pounds bone-in, skin-on chicken thighs
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks, white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion, minced
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)