I have very fond memories of my mom's chicken stew with dumplings, but it's been a long time since I've had it. I don't really tend to make chicken stew. If I'm making stew, it's usually beef. And for chicken, I'm much more likely to do soup than stew these days.

This isn't my mom's recipe. But it still filled me with nostalgia. And I do really enjoy a good stew with dumplings.

Chicken Stew with Buttermilk-Chive Dumplings

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Stew

• 1 chicken (~1kg), skinned and broken down into parts
• 1 bay leaf
• 4 peppercorns
• salt and pepper, to taste
• 1/4 c. unsalted butter
• 2 leeks, halved and chopped (white parts only)
• 2 carrots, peeled and sliced
• 3 ribs celery, sliced
• 2 Tbsp. flour
• 4 c. chicken stock
• 1 russet (or other floury) potato, cut into 1cm cubes
• 2 Tbsp. heavy (35%) cream

Dumplings

• 200g all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 2 Tbsp. chopped fresh chives
• 1/8 tsp. ground cayenne
• 3 Tbsp. unsalted butter
• 1/2 c. buttermilk

Directions

1. Put chicken pieces in a pot with bay leaf, peppercorns, and 1/4 tsp. of salt and add enough water to cover by a couple of cm.
2. Bring to a boil, then reduce heat to medium-low.
3. Simmer until chicken is cooked through (~20 minutes).
4. Remove chicken, shred meat. Reserve 2 c. of poaching liquid. Set aside.
5. Melt butter over medium-high heat.
6. Add leeks, carrots, and celery and cook until softened (~5 minutes).
7. Add the flour and cook, stirring often, for 2-3 minutes.
8. Add the chicken stock and reserved poaching liquid and bring to a boil.
9. Add potato, reduce heat to medium-low, and cook until the potato begins to soften (~10 minutes).
10. Add the chicken and cream and cook until broth thickens and potatoes are tender (~5 minutes).
11. Season to taste with salt and pepper.
12. Meanwhile, sift together the flour and baking soda.
13. Add the salt, chives, and cayenne and cut in the butter.
14. Add the buttermilk and stir to combine.
15. Shape the dough into small dumplings and drop them into the soup.
16. Cover and steam for 20 minutes.