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Chicken & Dumplings

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"There's not much that can make chicken and dumplings — one of America's great comfort-food dishes — even better than it already is. This hearty version, from chef Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, is an exceptional take on the classic."

List of Ingredients

◦  1 (4-pound) chicken, legs removed
◦  Kosher salt and freshly ground black pepper, to taste
◦  ¼ pound slab bacon, cut into slivers
◦  2 Tbsp canola oil
◦  2 tsp dried thyme
◦  4 cloves garlic, chopped
◦  4 medium carrots, peeled and thickly sliced
◦  4 ribs celery, thickly sliced
◦  2 large onions, cut into 1-inch chunks
◦  1 fresh or dried bay leaf
◦  2⅔ cups flour
◦  1 cup white wine
◦  1 Tbsp baking powder
◦  ½ tsp baking soda
◦  5½ Tbsp butter, melted and cooled slightly
◦  ¾ cup buttermilk
◦  2 Tbsp finely chopped fresh parsley


Recipe

Halve chicken legs, separating thigh from drumstick; season with salt and pepper and set aside. Put remaining chicken into a pot, cover with salted water, and bring to a boil. Reduce heat and simmer, until breast is just cooked, 12 to 15 minutes. Remove chicken. Cut breasts and wings from carcass. Discard any skins and bones from breast and wing meat and cut meat into 1-inch chunks; chill. Return carcass to pot and simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).

Meanwhile, cook bacon in a large, wide pot over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a plate, leaving rendered fat in pot. Add oil and heat over medium-high heat; add drumsticks and thighs and brown 8 to 10 minutes. Transfer chicken to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf and cook until light brown, 18 to 20 minutes. Add â…” cup flour and cook for 1 minute. Add wine and cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and reserved bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

Whisk together remaining 2 cups flour, baking powder, baking soda, 1½ teaspoons salt, and ¼ teaspoon pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture and stir to make a thick batter. Uncover pot and add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumplings are cooked, 20 to 25 minutes.


Serves 8