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New Southern Chicken and Herb Dumplings

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"Several years ago, my sister was involved in a very serious accident and nearly died. It was perhaps the most pure, absolute fear I had ever felt in my entire life. Mama and I were only allowed to see her twice a day. One morning early on, when our grief and worry were still overriding any desire to eat, a group of ladies came to the hospital and set up lunch. The volunteer explained that several of the local churches provided lunch and supper for the families of patients. It was real food, made with love and care. Pimento cheese sandwiches and individual slices of pound cake were hand-wrapped in waxed paper and homemade yeast rolls were delivered while still warm, shiny with butter. There were hunks of meaty pot roast bathed in dark brown gravy and a comforting combination of tender chicken and dumplings. The food was amazing. It was restorative, as much for the delicious taste as the real caring and kindness. It was without a doubt the most rewarding, healing love I have ever felt from absolute strangers."

List of Ingredients

â—¦ 3 boneless, skinless chicken breasts, cubed (about 2 pounds)
â—¦ 6 cups chicken stock or low-fat, reduced-sodium chicken broth
â—¦ Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
â—¦ 2 cups unbleached all-purpose flour
â—¦ 2 tablespoons finely grated Parmigiano-Reggiano cheese (about ½ ounce), plus more for garnish
â—¦ 1 tablespoon baking powder
â—¦ 1 tablespoon chopped fresh flat-leaf parsley
â—¦ Coarse salt and freshly ground black pepper
â—¦ 1 cup whole milk
â—¦ 3 tablespoons unsalted butter
â—¦ 1 tablespoon canola oil
â—¦ 1 onion, preferably Vidalia, chopped
â—¦ 3 carrots, cut into ½-inch rounds
â—¦ 1 large sweet potato, peeled and cut into ½-inch cubes
â—¦ 2 cloves garlic, finely chopped
â—¦ 10 ounces fresh baby spinach
â—¦ ½ teaspoon red pepper flakes (optional)


Recipe

To poach the chicken, in a large saucepan, add the breasts and the chicken stock to cover. Add the bouquet garni. Bring to a boil over high heat, then decrease the heat to low. Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes. (If the stock is cloudy, don't worry; it's simply protein clarified from the stock. Just ignore it or strain it out.) Transfer the poached chicken to a warm plate; reserve the stock. Cover with a lid and set aside.

To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and ¾ teaspoon of the salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In a second large saucepan, heat the oil over medium heat. Add the onion, carrots, and sweet potato. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the reserved stock and bring to a boil over high heat. Decrease the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.

To assemble, add the reserved chicken and cook just until heated through, about 5 minutes. Stir in the spinach; cover and continue cooking for an additional 30 to 45 seconds. Add the red pepper flakes. Taste and adjust for seasoning with salt and pepper.

To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.

Serves 4 to 6