Autumn is just around the corner, which means among other things it’s time for the Fall Progressive Dinner! Remember the event from this past summer? This time, instead of dividing up into different courses, everyone chose to post a favorite comfort food. Nothing says comfort more than a hearty stew. I recently made this for Joey when he was sick. He was on a combination of medications due to his Crohn’s, and his body reacted badly to them. Chicken and dumplings was one of the only foods that appealed to him at the time.
As always, the Progressive Dinner always comes with a giveaway! Check out this prize pack, valued at $904! One winner is eligible, USA only, 18 and over. The giveaway starts 9/9 at midnight and ends 9/16 at 11:59 pm. Prizes include:
-A Magimix by Robot-Coupe 3200XL 12-Cup Food Processor in Shiny Chrome, $379.95. This specific product is only available at Chef’s Catalog. It also comes with a citrus press, perfect for extracting fresh juice from citrus fruits.
-KitchenAid Stainless Steel 6-Quart Slow Cooker, provided by Black Gold Farms. Black Gold Farms is a third generation family farm with roots in North Dakota. They have grown to be a trusted and innovative leader in potato production as a grower of chipping potatoes for potato chip companies around the country and now fresh potatoes for you – including their new line of Red Potatoes featuring McCormick spices for roasting.
-Le Creuset 5.5QT Round French Oven. This is the same Dutch oven that I cooked the chicken and dumplings in. It is one of my go-to cooking vessels when making soups, stews, and braised meats.
–Ball Jam/Jelly Maker $99.99. I love making jam, but can be a huge mess. This machine stirs the mixture as it cooks. Pretty much the only thing it doesn’t do is pour the jam into the jars for you.
Fill out the widget below the recipe to enter to win.
Here are the other bloggers who contributed to the Progressive Dinner. So many comforting dishes – I can’t wait until the colder weather arrives!
adapted from America’s Test Kitchen
- Heat oil in a large dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Brown chicken in the pot, about 5-7 minutes on each side. Transfer chicken to a plate.
- Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8 minutes. Add sherry and deglaze any leftover brown bits from the bottom of the pot.
- Add broth, thyme, chicken thighs (with juices), and chicken wings to the pot. Bring to a simmer and cover. Cook on low until thigh meat is cooked through and tender, about 45 minutes.
- Remove pot from the heat. Transfer chicken to a plate. Skim fat from the surface of the pot. Remove chicken from the bones and chop into bite sized pieces. Return meat to the pot, and bring stew back to a simmer. Do not let boil.
- For the dumplings: Whisk together the flour, baking soda, sugar, salt, parsley, and thyme in a medium bowl. Mix the buttermilk, melted butter, and egg white in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Lightly coat an ice cream scoop with non-stick spray. Gently drop dumplings by the scoopful into the stew, leaving an inch or two between them. Cover the top of the pot with a towel (don’t let edges of towel touch the heat source) and cover with the lid. Let simmer until dumplings are cooked through, about 15 minutes.
- Note: The remaining dumplings soak up a lot of the liquid. If you have leftovers, keep some extra chicken broth on hand to add to the stew when reheating.