Williams Sonoma Chicken And Dumplings Recipes

Steps:

• Trim chicken of excess skin and fat.
• Place chicken in a slow cooker. Pour in cold water to cover by 1 inch and add carrots, onion, celery, and bay leaf. Cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is falling off the bones.
• Remove chicken from the slow cooker and set aside to cool. When chicken is cool enough to handle, remove the meat and shred into large pieces.
• Strain broth into a large saucepan. Bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes.
• In a large saucepan over medium-high heat, melt the butter. Add flour and whisk until smooth. Pour in the reduced broth, raise the heat to high, and bring to a boil. Cook, whisking constantly, until smooth and thickened, 8-10 minutes. Add chicken and season with salt and pepper. Transfer to slow cooker and set temperature to high.
• For Dumplings: In a bowl, stir together flour, baking powder, and 1/2 teaspoon salt. Add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas. Gently stir in the milk and egg to form a sticky batter. Drop heaping spoonfuls of dough into simmering sauce and chicken, reduce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes.
• You may also cook in a large Dutch oven. Cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.

Steps:

• In a soup pot, heat the oil over medium heat.
• Add the onions, carrots, and celery; cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
• Add the stock and bring to a boil over high heat.
• Decrease heat to med-low and simmer until the vegetables are tender, about 20 minutes.
• Add the chicken; season with salt and pepper to taste.
• Make the dumplings-in a bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.
• Stir in the sage.
• Add the milk and stir to make a soft dough.
• Using a tablespoon, drop equal amounts of the dough onto the surface of the simmering soup.
• Cover and cook until the dumplings are firm, about 15 minutes.
• Spoon the soup and dumplings into warmed large bowls and serve at once.