Smoked Chicken Stew with Herb Dumplings

• 8 cups chicken stock
• 8 slices bacon, chopped
• 1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65)
• 3 stalks celery, cut into 1/2 inch slices
• 2 carrots, unpeeled and cut into 1/2-inch-thick slices
• 1 pound unpeeled red potatoes, cut into 1-inch pieces
• 1 celery root, peeled and coarsely grated or cut into 1/2-inch dice
• 12 ounces smoked chicken, shredded
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried tarragon
• 2 teaspoons fresh thyme leaves
• 1/3 cup minced fresh flat-leaf parsley
• 1 cup heavy cream
• Pinch of freshly ground white pepper
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons herbes de Provence
• 1/2 cup milk, at room temperature
• 1/3 cup butter, melted
• 2 large eggs, beaten
• 3 tablespoons grated Parmesan cheese

1. Prepare a campfire or wood-fired grill for cooking with indirect heat.
2. Bring the stock to a simmer in a large stockpot.
3. Keep warm on the fire.
4. Brown the bacon in a Dutch oven until lightly crisp.
5. Remove the bacon and one-third of the fat.
6. Add the leeks and saute for 5 minutes.
7. Add the celery and carrots and saute for 5 minutes.
8. Add the potatoes, celery root, and warm stock and bring to a boil.
9. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme.
10. Return to a simmer.
11. Cover and cook at a low boil until the potatoes are tender, about 20 minutes.
12. Stir in the parsley, bacon, and cream.
13. Add the white pepper and additional salt to taste.
14. To make the dumplings, stir the flour and baking powder together in a bowl.
15. Stir in the salt and herbs.
16. Beat the milk, butter, and eggs together in a bowl.
17. Stir into the dry ingredients until just combined.
18. Stir in the cheese.
19. Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm.
20. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
21. Serve in bowls with one or two dumplings per serving.

chicken stock, bacon, leeks, stalks celery, carrots, red potatoes, celery root, chicken, kosher salt, tarragon, thyme, parsley, heavy cream, ground white pepper, flour, baking powder, kosher salt, herbes, milk, butter, eggs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/smoked-chicken-stew-with-herb-dumplings-391770 (may not work)