Chicken And Dumpling

Name: Chicken And Dumpling
Ingredients: 1 pound medium baking potatoes, preferably russets, scrubbed; 2 teaspoons salt; 1/8 teaspoon grated nutmeg; 2 large boneless, skinless chicken breasts (about 1 pound), halved; 4 boneless, skinless chicken thighs (about 1 pound); 1/2 teaspoon freshly ground black pepper; 2 Tablespoons canola or other vegetable oil; 1 large onion, chopped; 2 celery stalks, thinly sliced; 2 medium carrots, thinly sliced; 1/3 cup plus 1 Tablespoon all-purpose flour; One 12-ounce bottle beer, preferably an amber lager; 2 teaspoons fresh thyme; 2 teaspoons minced fresh sage; 2 cups chicken stock; 1 bay leaf; 1 Tablespoon cornstarch

17 ingredients

1 steps

Ingredients

1 pound medium baking potatoes, preferably russets, scrubbed
2 teaspoons salt
1/8 teaspoon grated nutmeg
2 large boneless, skinless chicken breasts (about 1 pound), halved
4 boneless, skinless chicken thighs (about 1 pound)
1/2 teaspoon freshly ground black pepper
2 Tablespoons canola or other vegetable oil
1 large onion, chopped
2 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1/3 cup plus 1 Tablespoon all-purpose flour
One 12-ounce bottle beer, preferably an amber lager
2 teaspoons fresh thyme
2 teaspoons minced fresh sage
2 cups chicken stock
1 bay leaf
1 Tablespoon cornstarch

Directions

1

{"0":"Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 40 minutes. Drain and cool just until you can handle them. Slip the skins off with your fingers or a paring knife, then press the potates through a potato ricer into a large bowl. Stir in 1 teaspoon of the salt and the nutmeg, then set aside.","2":"Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper. Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the chicken breasts to brown them, about a minute per side, turning them with tongs or a spatula. (If you shake the pan immediately after they have gone in, they will not stick.) Transfer the breasts to a platter and add the thighs to the pan. Brown them, about a minute per side, then transfer to the platter with the chicken breasts. Tent with foil to keep warm.","4":"Add the onion, celery, and carrots to the pan. Cook until soft and fragrant, about 3 minutes, stirring constantly. Sprinkle the 1 tablespoon flour over the entire mixture; cook for 15 seconds, stirring constantly.","6":"Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the mixture thickens, about a minute. Stir in the thyme and sage, then the stock and bay leaf. Let sauce come to a simmer, then add chicken breasts and thighs along with any accumulated juices. Cover, reduce heat to low, and cook for 15 minutes.","8":"Meanwhile, gently stir the 1\/3 cup flour and the cornstarch into the potatoes with a wooden spoon just until smooth. Do not beat.","10":"Discard the bay leaf from the stew. Scoop up scant 1\/4 cups of the potato mixture and lay them on top of the stew. Do not cover stew completely with dumplings -- rather, let them sit like clouds on its surface. Cover and steam the dumplings for 10 minutes. Let stand for 5 minutes.","12":"Summery Chicken and Dumplings: Substitute 1-1\/2 cups white wine or vermouth for the beer."}