Steam-Baked Chicken and Dumplings
Carlene Thomas RDN
August 19, 2021
With the help of the Anova Precision Oven’s sous vide mode, you can make ultra-tender dumplings with perfectly cooked chicken and never worry about over- or under-cooking.
After all, some major complaints of making dumplings are that they get tough from cooking too long or that you never know when they’re done cooking. Using the traditional method, you can’t lift the lid to check on them, or you run the risk of letting out all the steam that is cooking the dumplings.
You can also try this recipe with chicken thighs. To switch up the flavors, adding a little fresh ginger would be great!
Serves
6
Prep Time
00:20
Cook Time
00:30
4.87 (8)
580
Ingredients
1.5 lb
boneless skinless chicken breasts
2 Tbsp
extra-virgin olive oil
1 large
yellow onion, chopped
2 medium
carrots, peeled and chopped
2 large
celery stalks, halved lengthwise and chopped
½ cup
frozen peas
1 Tbsp
kosher salt, divided, plus more for serving
1 tsp
garlic powder
¼ tsp
poultry seasoning
⅛ tsp
freshly ground black pepper, plus more for serving
6 Tbsp
melted unsalted butter, divided
2.25 cups
all-purpose flour, divided
4 cups
chicken broth
1.5 cups
heavy cream, divided
1 Tbsp
baking powder
Chopped fresh parsley, for garnish
Steps
1. Preheat Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear
2. Cook Chicken
Rack
Place the chicken breasts on a parchment lined baking sheet. Insert the probe into the thickest part of the largest breast. Place in the oven, attach the probe, and cook until the chicken reaches its target temperature.
Sous Vide Mode: On
Steam: 100%
Temp: 164°F
Heat: Rear
150°F Probe Target
3. Sauté Vegetables
While the chicken cooks, heat the olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the onion, carrot, and celery. Cook, stirring, until the onions are translucent, 5 to 7 minutes.
4. Add Peas and Spices
Stir in the peas, 2 teaspoons of the salt, the garlic powder, poultry seasoning, and black pepper. Cook until aromatic, about 3 minutes.
5. Toast Flour
Add 2 tablespoons of the butter, followed by 1/4 cup of the flour and cook, stirring constantly, until it loses its raw flavor, 3 minutes.
6. Add Liquid
Add the broth and bring the mixture to a boil, scraping up any browned bits and incorporating the flour. Stir in 1/2 cup of the cream and remove from the heat.
7. Cube Chicken
Once the chicken has reached its target temperature, remove from the oven and cut into bite-size pieces. Add to the stew mixture in the pot.
8. Adjust the Oven for the Dumplings
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
9. Prepare Dumpling Dough
In a large bowl, whisk together the remaining 2 cups flour, remaining 1 teaspoon salt, and the baking powder. Stir in the remaining 4 tablespoons butter, followed by the remaining 1 cup cream, until a ball forms. Do not over-mix. If any dry bits remain, use your hands to lightly knead them into the dough.
10. Scoop Dumplings
Use a 1 1/4-inch cookie scoop to scoop the dumpling dough into the stew mixture.
11. Cook Dumplings
Rack
Place the pot in the oven and cook until a toothpick inserted into the center of the dumplings comes out clean. They will expand to cover the top of the stew and will rise up if they were below the surface. Keep in mind that this cook time is based on the dumpling size shown; smaller or larger dumplings may take more or less time to cook.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
00:15 Timer
12. Garnish and Serve
Divide between serving bowls and garnish with parsley, salt, and pepper. Serve immediately.
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