Chicken and Dumplings with Leeks and Tarragon Cooks Illustrated, February 2005 CIs Notes: Dont use

low-fat or fat-free milk in this re i!e" #tart the dum!lin$ dou$h only when youre ready to to! the stew with the dum!lin$s" #er%es & to ' #tew 5 !ounds bone-in, skin-on hi ken thi$hs (able salt and $round bla k !e!!er ) teas!oons %e$etable oil ) tables!oons unsalted butter *+,2 sti k2 medium leeks , white and lli$ht $reen !arts only, ut in half len$thwise and then into +in h !ie es + lar$e onion , min ed & tables!oon unblea hed all-!ur!ose flour +,) u! dry sherry ) +,2 u!s low-sodium hi ken broth +,) u! whole milk + teas!oon min ed fresh thyme lea%es 2 bay lea%es + u! fro.en $reen !eas / tables!oons min ed fresh tarra$on lea%es Dum!lin$s 2 u!s unblea hed all-!ur!ose flour + tables!oon bakin$ !owder + teas!oon table salt + u! whole milk / tables!oons reser%ed hi ken fat *or unsalted butter+" For the #tew: 0at the hi ken dry with !a!er towels, then season with salt and !e!!er" 1eat 2 teas!oons of the oil in a lar$e Dut h o%en o%er medium-hi$h heat until 2ust smokin$" 3dd half of the hi ken and ook until $olden on both sides, about +0 minutes" (ransfer the hi ken to a !late and remo%e the browned skin" 0our off the hi ken fat and reser%e" 4eturn the !ot to medium-hi$h heat and re!eat with the remainin$ 2 teas!oons oil and the remainin$ hi ken" 0our off and reser%e any hi ken fat" 2" 3dd the butter to the Dut h o%en and melt o%er medium-hi$h heat" 3dd the leeks, onion, and +,) teas!oon salt and ook until softened, about 5 minutes" #tir in the flour" 6hisk in the sherry, s ra!in$ u! any browned bits" #tir in the broth, milk, thyme, and bay lea%es" Nestle the hi ken, with any a umulated 2ui es, into the !ot" Co%er and simmer until the hi ken is fully ooked and tender, about + hour"

/" (ransfer the hi ken to a uttin$ board" Dis ard the bay lea%es" 3llow the sau e to settle for a few minutes, then skim the fat from the surfa e usin$ a wide s!oon" #hred the hi ken, dis ardin$ the bones, then return it to the stew" )" For the Dum!lin$s: #tir the flour, bakin$ !owder, and salt to$ether" 7i rowa%e the milk and fat in a mi rowa%e-safe bowl on hi$h until 2ust warm *do not o%er-heat-, about + minute" #tir the warmed milk mi8ture into the flour mi8ture with a wooden s!oon until in or!orated and smooth" 5" 4eturn the stew to a simmer, stir in the !eas and tarra$on, and season with salt and !e!!er" Followin$ the ste!s below, dro! $olf-ball-si.ed dum!lin$s o%er the to! of the stew, about +,) in h a!art *you should ha%e about +' dum!lin$s-" 4edu e the heat to low, o%er, and ook until the dum!lin$s ha%e doubled in si.e, +5 to +' minutes" #er%e" (o make the dum!lin$s: +" 9ather a $olf-ball-si.ed !ortion of the dum!lin$ batter onto a sou! s!oon, then !ush the dum!lin$ onto the stew usin$ a se ond s!oon" 2" Co%er the stew with the dum!lin$s, lea%in$ about +,) in h between ea h" /" 6hen fully ooked, the dum!lin$s will ha%e doubled in si.e"