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Chicken with Herbed Dumplings

Photo: Kana Okada; Styling: Lynn Miller
Prep time 30 mins
Cook time 4 hrs, 30 mins
Yield Serves 4

Ingredients

  • Chicken:
  • 1 whole chicken (3 1/2 to 4 lb.)
  • 2 carrots, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 1 onion, quartered
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • Salt and pepper
  • Dumplings:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh herbs, such as thyme and oregano
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup milk

Nutrition Information

  • calories 514
  • fat 22 g
  • satfat 12 g
  • protein 28 g
  • carbohydrate 51 g
  • fiber 3 g
  • cholesterol 152 mg
  • sodium 910 mg

How to Make It

  1. Make chicken: Put first five ingredients in slow cooker. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.

  2. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.

  3. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.