Smoked Chicken Stew with Herb Dumplings

Name: Smoked Chicken Stew with Herb Dumplings
Yield: serves 8 as a main course
Ingredients: 8 cups chicken stock; 8 slices bacon, chopped; 1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65); 3 stalks celery, cut into 1/2 inch slices; 2 carrots, unpeeled and cut into 1/2-inch-thick slices; 1 pound unpeeled red potatoes, cut into 1-inch pieces; 1 celery root, peeled and coarsely grated or cut into 1/2-inch dice; 12 ounces smoked chicken, shredded; 1 teaspoon kosher salt; 1 1/2 teaspoons dried tarragon; 2 teaspoons fresh thyme leaves; 1/3 cup minced fresh flat-leaf parsley; 1 cup heavy cream; Pinch of freshly ground white pepper; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons herbes de Provence; 1/2 cup milk, at room temperature; 1/3 cup butter, melted; 2 large eggs, beaten; 3 tablespoons grated Parmesan cheese

January 24, 2012

My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.

Recipe information

Yield
serves 8 as a main course

Ingredients

8 cups chicken stock

8 slices bacon, chopped

1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65)

3 stalks celery, cut into 1/2 inch slices

2 carrots, unpeeled and cut into 1/2-inch-thick slices

1 pound unpeeled red potatoes, cut into 1-inch pieces

1 celery root, peeled and coarsely grated or cut into 1/2-inch dice

12 ounces smoked chicken, shredded

1 teaspoon kosher salt

1 1/2 teaspoons dried tarragon

2 teaspoons fresh thyme leaves

1/3 cup minced fresh flat-leaf parsley

1 cup heavy cream

Pinch of freshly ground white pepper

Dumplings

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons herbes de Provence

1/2 cup milk, at room temperature

1/3 cup butter, melted

2 large eggs, beaten

3 tablespoons grated Parmesan cheese

Preparation

Step 1
Prepare a campfire or wood-fired grill for cooking with indirect heat.
Step 2
Bring the stock to a simmer in a large stockpot. Keep warm on the fire.
Step 3
Brown the bacon in a Dutch oven until lightly crisp. Remove the bacon and one-third of the fat. Add the leeks and sauté for 5 minutes. Add the celery and carrots and sauté for 5 minutes. Add the potatoes, celery root, and warm stock and bring to a boil. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme. Return to a simmer. Cover and cook at a low boil until the potatoes are tender, about 20 minutes. Stir in the parsley, bacon, and cream. Add the white pepper and additional salt to taste.
Step 4
To make the dumplings, stir the flour and baking powder together in a bowl. Stir in the salt and herbs. Beat the milk, butter, and eggs together in a bowl. Stir into the dry ingredients until just combined. Stir in the cheese.
Step 5
Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
Step 6
Serve in bowls with one or two dumplings per serving.

Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.

TagsStew Soup/Stew Bacon Cured Meat Meat Chicken Poultry Red Skin Potato Potato Root Vegetable Vegetable Leek Main Dinner Nut Free Simmer Cookbooks

Recipe information

Ingredients

Dumplings

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes