Just a touch of fresh lemon and tarragon add a subtle touch of sophistication to an otherwise classic and wholly comforting pot of chicken and dumplings. Done in just 30 minutes, this dish is perfect for any night of the week. While we went with a super simple drop biscuit for the dumplings, feel free to try using canned biscuit dough or your own favorite dumpling recipe here.
1/4 cup unsalted butter, chilled and cut into cubes
2/3 cup whole buttermilk
4 teaspoons chopped fresh tarragon
1/4 teaspoon lemon zest (from 1 lemon)
How to Make It
Whisk together 1/2 cup of the stock and 6 tablespoons of the flour in a bowl until smooth. Combine stock mixture, chicken, water, salt, bay leaves, and remaining 3 1/2 cups stock in a pressure cooker. Seal pressure cooker lid, and bring to high pressure. Cook 8 minutes.
While chicken cooks, combine 1 teaspoon of the pepper and remaining 2 cups flour in a medium bowl. Cut butter into flour mixture with your fingers or a pastry cutter. Add buttermilk, and knead with your hands just until dough comes together. Turn dough out onto a work surface, and press into a 1/4-inch-thick disk or square. Cut dough into 1/2-inch squares.
Release pressure according to manufacturer’s instructions. Discard bay leaves. Transfer chicken breasts to a cutting board or bowl; cool slightly, about 15 minutes. Remove and discard chicken skin, and pick chicken meat from bones. Shred meat, and discard bones.
Return stock mixture in pressure cooker to a simmer over medium-high. Add dough squares; simmer just until cooked through, 6 to 8 minutes. Stir in shredded chicken, tarragon, lemon zest, and remaining 1/2 teaspoon pepper.
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