Spring Stew With Artichoke Dumplings
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole chicken, about 3¾ to 4 pounds
- 2quarts chicken broth (homemade or low-sodium canned)
- 4small leeks, rinsed, trimmed, split lengthwise, white parts only
- 8small carrots, peeled, cut into 2-inch pieces, split lengthwise
- ½teaspoon salt
- 1teaspoon fresh ground pepper
- 1tablespoon fresh thyme leaves
- ¼pound sugar snap peas
- ½cup minced parsley
- 1â…“cups pureed, cooked artichoke hearts
- 2egg whites, separated
- 1teaspoon unsalted butter, chilled
- ½cup low-fat milk
- ¾cup flour
- 1½teaspoons baking powder
- ¼cup bread crumbs
- 1tablespoon grated lemon rind
- 2tablespoons minced scallion
- 1tablespoon minced mint leaves
- ½teaspoon salt
- 1teaspoon fresh ground pepper
The Stew
The Dumplings
Preparation
- Step 1
Put the chicken into a large pot. Add chicken broth. Bring to a boil. Lower heat and simmer for 30 minutes.
- Step 2
To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth. Combine flour and baking powder. Add to the artichoke mixture, processing briefly to combine. Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper. Set aside.
- Step 3
Remove chicken from pot, remove skin and cut into 6 pieces. Set aside. Skim the fat from the chicken broth, and pour into a saucepan. Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves. Lower the heat and simmer until tender, about 3 minutes. Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes. Take the vegetables out with a slotted spoon and set aside.
- Step 4
Whisk the other egg white into a stiff peak. Transfer the artichoke mixture into a large bowl. Using a spatula, fold in the egg white. Form the artichoke mixture into small balls. Drop teaspoonfuls of artichoke mixture into simmering broth. Poach for about 5 minutes on each side. Remove from heat.
- Step 5
To serve: divide the chicken and vegetables between 4 warm bowls. Use a slotted spoon to gently lift the dumplings into each bowl. Ladle broth on top. Garnish with minced parsley and serve.
Private Notes
Comments
Simply awful! I am a huge fan of chicken and dumplings, I made this dish exactly according to the recipe.
The result was gray, unappealing-looking chicken; green-gray relatively tasteless dumplings; not enough broth left to add to the bowls. The vegetables, although tasty, should have been cut into smaller pieces.
To salvage it I boned and shredded the chicken and added more chicken stock with a bit of wine. My family ate it, but it was still a very disappointing dish.