Chicken And Dumplings

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup flour
• salt & freshly ground black pepper
• 3 lbs chicken legs-thighs, skin and most of the fat removed
• 2 tablespoons olive oil
• 2 medium leeks, and light green parts only
• 1 fennel bulb, trimmed, upper stalks removed, fronds reserved for garnish
• 1 1/2 teaspoons fresh thyme leaves
• 2 tablespoons minced fresh flat-leaf parsley
• parsley sprig (to garnish)
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons minced fresh flat-leaf parsley
• 1 cup milk
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Recipe

• 1 prepare the chicken: in a shallow dish, combine the flour with 1 teaspoon salt and 1/2 teaspoon pepper. dredge the chicken pieces in the seasoned flour. in a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chicken pieces. cook until thoroughly browned, about 5 minutes on each side; transfer to a 4-quart slow cooker.
• 2 meanwhile, slice the leeks into 1/2-inch rounds and wash and drain them well. cut the fennel in half vertically, cut out the tough core, then cut the fennel crosswise into 1/2-inch slices. return the skillet to medium-high heat and add the remaining 1 tablespoon oil. add the leeks, fennel, and 2 tablespoons of the dredging flour. cook, stirring frequently and scraping up the browned bit from cooking the chicken, for about 5 minutes, until the vegetables are slightly softened and the flour is cooked and golden brown. add 1 1/2 cups of water and bring to a boil, stirring. pour the vegetables and liquid into the cooker over the chicken. cook, covered, on the low setting for 3 1/2 to 4 hours, until the vegetables are soft and the chicken is falling off the bone and tender. if the liquid is to runny, spoon a 1/4 cup of it into a measuring cup and whisk in 1 tablespoon flour, then pour it back into the slow cooker. stir in the thyme and minced parsley and add more salt and pepper to taste, as necessary.
• 3 prepare the dumplings: in a medium bowl, combine flour, baking powder, salt, and parsley with a fork, then add the milk. stir with the fork until the dry ingredients are just combined and moistened – do not overmix the dough. use a large spoon to gently scoop 1/2-cup dollops of dumpling dough onto the surface of gravy in the cooker. sprinkle the tops of the dumplings with pepper and salt. cook, uncovered, on the high setting, for 5 minutes, then replace the lid and cook for 25 to 30 minutes longer, until the dumplings are cooked through and fluffy; a toothpick inserted in the center of a dumpling will come out clean. serve in large bowls, garnished with the parsley sprigs and reserved fennel rounds.