Smoked Chicken Stew with Herb Dumplings

Name: Smoked Chicken Stew with Herb Dumplings
Yield: serves 8 as a main course
Ingredients: 8 cups chicken stock; 8 slices bacon, chopped; 1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65); 3 stalks celery, cut into 1/2 inch slices; 2 carrots, unpeeled and cut into 1/2-inch-thick slices; 1 pound unpeeled red potatoes, cut into 1-inch pieces; 1 celery root, peeled and coarsely grated or cut into 1/2-inch dice; 12 ounces smoked chicken, shredded; 1 teaspoon kosher salt; 1 1/2 teaspoons dried tarragon; 2 teaspoons fresh thyme leaves; 1/3 cup minced fresh flat-leaf parsley; 1 cup heavy cream; Pinch of freshly ground white pepper; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons herbes de Provence; 1/2 cup milk, at room temperature; 1/3 cup butter, melted; 2 large eggs, beaten; 3 tablespoons grated Parmesan cheese

January 24, 2012

My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.

Recipe notes

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