Reserve Chicken and Dumplings
Source of Recipe
-- From Dianna McPhee, executive chef,
Recipe Introduction
These tender dumplings start with a mix .............
Two dear friends and I ate at the Vintage Room and Restaurant of the Reserve Vineyards and Golf Club in Aloha for our Christmas luncheon. We had the special for the day: Chicken and Dumplings. These were not your everyday dumplings. They were so wonderfully rich that we wanted to know if you could get the chef to share the recipe. Thank you. .............
-- Kathryn Olivarez, Tigard ...............
Sometimes it's all about technique. I have to agree that these are the best dumplings that I have ever made, but it's obviously not the recipe, it's the technique. .............
The Reserve Vineyards and Golf Club's executive chef, Dianna MacPhee, and sous chef, Jonathan Huetter, were very generous with their recipe and steaming technique. ..........
They suggest that if you don't have a bamboo steamer, you can bake the dumplings as biscuits -- or you can try some of our suggestions below for alternative steaming devices. But I think it's worth the price of a bamboo steamer to make these wonderfully tender dumplings. .........
List of Ingredients
Reserve Chicken and Dumplings
Makes 8 servings
1/2 cup butter (1 stick)
1 medium onion, cut into 1-inch cubes
2 carrots, cut in half lengthwise and sliced diagonally into 1-inch pieces
2 celery ribs, sliced diagonally into 1-inch pieces
4 large boneless, skinless chicken breast halves, cut into 1-inch cubes (about 2 pounds)
1 teaspoon dried thyme
1 tablespoon herbes de Provence
2 potatoes, peeled and cut into 1-inch cubes
4 cups chicken broth (homemade, canned or made with chicken base and water)
1/2 cup all-purpose flour
3 cups whipping cream
4 2/3 cups all-purpose baking mix (Bisquick)
1 1/2 cups water
1/2 cup frozen peas
Salt and pepper to taste
Fresh parsley for garnish
Recipe
In a large, deep-sided pan, melt the butter over low heat. Add the onion, carrots and celery, and saute without browning for about 10 minutes or until the onion is translucent.
Add the chicken, thyme and herbes de Provence, and saute another 10 minutes or until the chicken is about almost done. Do not brown the chicken. Add the potatoes and chicken broth, and simmer 10 to 15 minutes or until the potatoes are tender.
In a medium bowl, whisk the flour into the cream until smooth. Add the cream mixture to the simmering stew and stir until incorporated. Bring to a simmer and cook for about 10 minutes or until the mixture is thickened and all of the vegetables are tender. (If the sauce becomes too thick, thin with a little milk.)
While the stew is simmering, combine the baking mix with the water in a medium bowl. Stir just until a stiff batter forms. Line the layers of a bamboo steamer (see note) with parchment paper. Drop the dumpling dough onto the parchment with a 1/4-cup scoop, leaving about 1 inch between each dumpling. Stack the layers and cover. Steam over boiling water 10 to 12 minutes, or until the dumplings are done in the center.
When the stew is thickened, add the peas and season to taste with salt and pepper. Simmer briefly until the peas are hot.
Place 2 dumplings in a shallow bowl and ladle stew over the top. Garnish with parsley and serve hot.
Note: If a bamboo steamer is unavailable, set water to boil in a deep pot with a lid. While water is boiling, line with parchment paper a flat steamer rack, cake rack or wire mesh splatter shield that's large enough to rest atop the pot. Steam dumplings by placing them on the parchment paper and covering them with the pot's lid.
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