Chicken and Dumplings
Source of Recipe
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Recipe Introduction
NOTE FROM MOM: not my recipe but a good way to make the chicken part. As my children know, I prefer a homemade, flat, egg-noodle type dumpling.
from recipe:
I didn't grow up with chicken and dumplings, but after testing (and
eating!) my way through this recipe, I sure wish that I had. There
aren't enough winter days in a lifetime to satisfy all the cravings
a person can have for it.
For all its simplicity, there are some technical things going on
behind the scenes. First off, since this is a stew (gently cooked in
a lot of liquid), using the right cut of chicken is essential.
Forget about breast meat — it's too low in fat and tends to dry out,
even when cooked in liquid. For this, boneless, skinless thighs are
the ticket. Their higher fat content keeps them moist during
cooking, plus they're very flavorful.
A second aspect to consider is the cooking method. Stewing works on
the stove and in the oven, but I like the oven — heat surrounds the
pot, practically assuring a constant gentle simmer. It can be tough
to fine-tune a stovetop burner to do that.
That mild simmer is of prime importance when it comes to the
dumplings. Gentle bubbles give off steam and, in turn, cook the
dumplings from the top. If the liquid isn't bubbling, the dumplings
will take longer to cook and absorb more liquid, turning them mushy.
But be careful — the liquid shouldn't be at a hard boil or the
dumplings are apt to fall apart due to the agitation.
Makes About 7 Cups
Total Time: About 1-1/2 Hours
List of Ingredients
For the Chicken —
Cut into Pieces:
1 1/2 lb. boneless, skinless chicken thighs
Dredge in; Brown in 2 T. Vegetable Oil:
1/2 cup all-purpose flour
2 t. kosher salt
1/2 t. cayenne
1/4 t. black pepper
Sweat in 1 T. Vegetable Oil:
1 leek, sliced into half-moons
1 rib celery, diced
1 carrot, diced
1 sweet potato, peeled, cut into large chunks
2 parsnips, peeled, diced
2 bay leaves
Deglaze with:
1/4 cup dry white wine
Stir in:
Remaining dredging flour
Gradually Add; Braise:
1 qt. low-sodium chicken broth
Stir in:
Browned chicken
2 t. fresh lemon juice
1 t. each chopped fresh sage and rosemary
For the Dumplings —
Blend:
1 1/2 cups all-purpose flour
3 T. Parmesan cheese, grated
2 1/2 t. baking powder
2 t. sugar
1 t. kosher salt
1/2 t. cracked black pepper
Heat:
2/3 cup whole milk
3 T. unsalted butter
Recipe
Preheat oven to 375° with rack in the center.
Cut chicken into large pieces. Combine flour and seasonings in a
resealable plastic bag.
Dredge chicken in flour, shaking off excess. In a deep ovenproof
pot, heat 1 T. oil over med.-high. Brown half the chicken; transfer
to a plate. Brown the rest in 1 T. oil; remove. Reduce heat to
medium
Sweat vegetables and bay leaves in oil until softened, 5 minutes.
Deglaze with wine; simmer until nearly evaporated.
Stir in flour to coat vegetables.
Gradually add broth. Cover pot and transfer to the oven; cook for
20 minutes. While stew is in the oven, make dumpling dough.
For the dumpling dough: Stir hot milk and butter into dry
ingredients — hot milk sets the starch so dumplings don't fall
apart.
Shape dough into small balls. A #30 ice cream scoop is a great tool
for making small, evenly shaped dumplings
After 20 minutes in the oven, stir in chicken, lemon juice, and
herbs over medium heat. Place dumplings onto simmering stew; return
to oven.
Cook stew for another 20 minutes, or until dumplings are done (a
toothpick should come out clean). Serve immediately for the best
texture and flavor.
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