Williams-sonoma Chicken And Dumplings

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 chicken, 3 1/2-4 pound
• 2 carrots, cut into 1 inch pieces
• 1 yellow onion, quartered
• 1 rib celery, cut into 2 inch pieces
• 1 bay leaf
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• salt and freshly ground pepper
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• salt
• 2 tablespoons unsalted butter, cut into small pieces and chilled
• 1/2 cup milk
• 1 egg

Recipe

• 1 trim chicken of excess skin and fat.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 you may also cook in a large dutch oven. cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.