Chicken and Dumplings with Leeks and Tarragon

Name: Chicken and Dumplings with Leeks and Tarragon
Yield: Serves 6 to 8
Cuisine: US & Canada, Southern
Ingredients: 5 pounds, bone-in, skin-on chicken thighs; 4 teaspoons, vegetable oil; 4 tablespoons, unsalted butter (1/2 stick); 2 , medium leeks, white and llight green parts only, cut in half lengthwise and then into 1-inch pieces; 1 , large onion, minced; 6 tablespoon, unbleached all-purpose flour; 1/4 cup, dry sherry; 4 1/2 cups, low-sodium chicken broth; 1/4 cup, whole milk; 1 teaspoon, minced fresh thyme leaves; 2 , bay leaves; 1 cup, frozen green peas; 3 tablespoons, minced fresh tarragon leaves; 2 cups, unbleached all-purpose flour; 1 tablespoon, baking powder; 1 teaspoon, table salt; 1 cup, whole milk; 3 tablespoons, reserved chicken fat (or unsalted butter)

Main Courses
US & Canada
Southern
Poultry
Chicken

An oven roaster delivers a flavorful broth and generous chunks of chicken, while dumplings made with hot milk and no eggs are tender yet substantial.

SERVES 6 to 8

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