Slow Cooker Chicken and Dumplings (ATK)

Ingredientes

STEW

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

Salt and pepper

3 tablespoons vegetable oil

2 onions, chopped

2 celery ribs, sliced ¼ inch thick

2 carrots, peeled, quartered lengthwise, and cut into ¼ inch-thick pieces

4 garlic cloves, minced

1 tablespoon tomato paste

2 bay leaves

1 teaspoon dried thyme

¼ cup all-purpose flour

½ cup dry white wine

4 cups low-sodium chicken broth

1 cup frozen peas

DUMPLINGS

1¾ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

4 tablespoons unsalted butter, melted and cooled

Instruções

1. FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium- high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.

3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.

4. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.

Notas

TEST KITCHEN TECHNIQUE

Brown Chicken

We cut the bone- less, skinless chicken thighs into bite- size pieces and brown them before they go into the slow cooker.

Place Dumplings

We position the dumplings around the perimeter of the cooker (where the heating elements are so they'll cook through in the last half-hour of cooking.