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Chicken & Dumplings




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WKRG
Chicken & Dumplings\

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Published: Thu, February 17, 2011
A dinner classic by Chef Chris Rainosek/The Wash House
Chicken & Dumplings
Dumplings:
1 cup fresh ricotta cheese
1 cup grated Parmesan, plus more for finishing the pasta
2 eggs plus 1 egg yolk
1 teaspoon grated nutmeg
2 tablespoons minced fresh chives (optional)
1/2 cup all purpose flour
4 cups semolina flour
Combine the first 5 ingredients in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished.
Next, fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls.
Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.
Carefully unearth the dumplings and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future.
Carefully transfer the dumplings to a pot of salted boiling water and cook until they float, about 1 minute.
Chicken & Gravy:
1 Whole Chicken, smoked
1 Yellow Onion
¼ Flour
¼ C White Wine
1 QT Dark Chicken Stock
2 T Fresh Thyme
2 T Fresh Cracked Black Pepper
Salt to taste

Directions:
Pick apart whole chicken, reserving bones for stock. In a saucepan, sweat onion until translucent and beginning to brown, add chicken meat. Add flour and cook for 30-45 seconds. Add white wine and cook until liquid is almost gone. Add chicken stock and cook until thick, working out any lumps that may form. Finish with thyme, pepper, and salt. Serve over dumplings.