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chicken and dumplings
- 5 pounds bone-in, skin-on chicken thighs
- Table salt and ground black pepper
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
- 1 large onion, minced
- 6 tablespoons unbleached all-purpose flour
- 1/4 cup dry sherry
- 4 1/2 cups low-sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 3 tablespoons minced fresh tarragon leaves
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat (or unsalted butter)
Directions:View on Smitten Kitchen
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