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Chicken and Garlic Butter Dumplings

Source of Recipe

From "Fix Me a Plate" by Scotty Scott


Recipe Introduction

"I have two words as to why I love this dish: soup, biscuits. That's right, I said it. These dumplings ain't nothin' but some soup biscuits and I love it. Alright, so maybe it's more than just the soup biscuits. It's also the delicious braised chicken that gets chopped up, delicious skin and all, into the delicious broth. Then, just when you thought it couldn't get any more deliciouser, a healthy dose of heavy cream is added to give this savory delight a silky-smooth finish. Yeah, this is one delish dish. Enjoy."

List of Ingredients

For the chicken:
â—¦ 1 whole chicken, quartered
â—¦ Kosher salt, for seasoning
â—¦ Freshly ground black pepper, for seasoning
â—¦ Garlic powder, for seasoning
â—¦ Paprika, for seasoning
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 11 cups water, divided
â—¦ 1 large onion, finely chopped
â—¦ 3 medium carrots, peeled and diced
â—¦ 2 celery ribs, chopped
â—¦ 4 cloves garlic, minced
â—¦ 1 teaspoon chopped fresh thyme
â—¦ 5 fresh sage leaves, chopped
â—¦ 2 bay leaves
â—¦ 1 cup heavy cream
â—¦ Freshly chopped parsley, for serving

For the garlic butter dumplings:
â—¦ 1 clove garlic, minced
â—¦ 3 tablespoons butter
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon kosher salt
â—¦ 1 large egg
â—¦ â…” cup buttermilk


Recipe

To make the chicken, season both sides of the chicken with the salt, pepper, garlic powder and paprika. Place the butter and olive oil in a cast iron skillet and melt over medium heat. Place the chicken skin side down in the skillet and cook for 5 minutes, or until browned. Turn the chicken over and cook for 3 minutes, or until that side begins to brown. Remove from the heat and place the chicken in a large stockpot with 10 cups of the water, leaving the butter and oil in the skillet. Bring the pot to a boil, and then skim the foam off the top. Reduce the heat and simmer, partially covered, for 30 minutes. Remove the breasts and cook the rest of the chicken for 30 minutes.

Heat the skillet with the chicken drippings over medium heat. Add the onion, carrots and celery, season with salt and pepper and cook for 5 minutes, or until soft. Add the garlic, thyme, sage and bay leaves and cook for 1 minute. Add the contents of the skillet to the pot with the chicken. Add the remaining water to the skillet and scrape the bottom of the pan. Add any bits from the bottom of the pan to the pot and simmer for 10 minutes, or until the thickest parts of the chicken are easily pierced with a fork. Remove the chicken, shred it and set it aside.

For the dumplings, while the soup is still simmering, add the garlic to the butter and microwave for 30 seconds. In a large bowl, combine the flour, baking powder and salt. Add the egg, buttermilk and melted garlic butter to the dry ingredients and stir until combined. Add the shredded chicken and heavy cream to the pot, mix and return to a simmer. Drop spoonfuls of dumpling mix into the pot, cover and cook over low heat for 5 minutes, or until the dumplings are cooked through. Remove the bay leaves. Serve warm, topped with fresh parsley.

Makes 8 servings