Old-fashioned comfort food
Makes 6 to 8 servings
¼ cup fresh parsley
2 tablespoons fresh dill
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into small cubes
1 large egg, lightly beaten
½ cup buttermilk (approximately)
2 medium carrots
2 small potatoes
1 medium onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
¼ cup unsalted butter
¼ cup unbleached, all-purpose flour
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ cup dry white wine
2½ cups low-sodium chicken stock or broth
2–3 sprigs fresh parsley
2-3 sprigs fresh thyme
1 bay leaf
1 cup frozen peas
Nutritional information per servng (based on 6 servings):
Calories 527 (38% from fat) • carb. 50g • pro. 28g • fat 22g • sat. fat 12g • Col. 150mg • sod. 910mg • calc. 33mg • fiber 4g
1. Insert the Metal Chopping Blade. Add ¼ cup fresh parsley and 2 tablespoons fresh dill to the work bowl. Secure the Cooking Lid with Steam Cap in place.
2. The processor is set to chop for 30 seconds on Speed 12.
3. Add 2 cups of flour, 1 tablespoon baking powder and ½ teaspoon salt to the work bowl. The processor is set to sift for 15 seconds on Speed 6.
4. Add 5 tablespoons of butter, cut into small cubes and pulse until mixture resembles a coarse meal.
5. Put a large egg into a liquid measuring cup. Add enough buttermilk to equal ½ cup liquid and whisk to combine.
6. Pour half of the liquid evenly over the flour mixture and pulse about 10 times to combine.
7. Pulse in remaining liquid, one tablespoon at a time, until the dough just comes together. Place on a floured surface and dust with flour.
8. Using floured hands, turn and fold dough 4 times. Divide dough into 12 equal pieces and shape, rolling between palms, into oblong dumplings. Cover loosely with plastic wrap. Reserve in refrigerator.
9. Insert the Dicing Disc Set. Secure the Food Processor Lid. Dice 2 carrots, using the small feed tube on Speed 12. Proceed with 2 small peeled potatoes, using the medium feed tube.
10. Remove and reserve. Insert the Metal Chopping Blade. Add a medium onion and celery stalk, each cut into 1-inch pieces, to the work bowl. The processor is set to chop for 8 seconds on Speed 12.
11. Replace the Metal Chopping Blade with the Stirring Paddle. Scrape the work bowl. Add ¼ cup butter. Secure the Cooking Lid with the Steam Cap removed.
12. The cooking time is set for 5 minutes on 275°F on Speed 4.
13. Add ¼ cup flour to the work bowl. An additional 5 minutes of cooking time is set.
14. Add 2½ cups chicken stock, ¼ cup white wine, 3 sprigs of both parsley and thyme and a bay leaf. The cooking time is set for 15 minutes on 285°F on Speed 4.
15. While the sauce is thickening, season 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces with 1 teaspoon salt and ½ teaspoon black pepper.
16. Add the seasoned chicken to the work bowl. Secure the Cooking Lid with the Steam Cap in place. The cooking time is set for 15 minutes at 285°F on Speed 1.
17. Once mixture is at a boil, the cooking time is set for 10 minutes at 212°F on Speed 2.
18. Add the reserved diced carrots and potatoes to the work bowl. An additional 15 minutes of cooking time is added.
19. Add 1 cup frozen peas and remaining ½ teaspoon salt. Stir in with spatula.
20. Add the reserved dumplings to the work bowl, arranging evenly on top of the stew. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 20 minutes at 285°F on Speed 2.
21. Dumplings should be puffed and cooked through. Taste and adjust seasoning according to preference.