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[personal profile] cougars_catnip in [community profile] omnomnom
Chicken and Dumplings

Ingredients

4 pounds chicken thighs and breast parts, skin-on, bone-in
2 teaspoons butter or olive oil
1 quart chicken stock (homemade is best)
2 celery stalks, trimmed and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large onion, roughly chopped
6 Tbsp all-purpose flour
1 teaspoon dried thyme
1/2 cup heavy cream
3/4 cup frozen peas, thawed
3/4 cup frozen corn, thawed
1/4 cup minced fresh parsley leaves
salt and pepper to taste

Dumplings:

2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herbs such as parsley, chives, and thyme

Directions:

 Heat the chicken stock to a gentle simmer in a medium pot.

In a separate, large pot, heat the butter or olive oil over medium-high heat. Working in batches, brown the chicken pieces, placing the pieces skin-side down first.

 Once the chicken pieces are browned on both sides, remove them from pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

 Return the heat on the large pot to medium-high. Add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and mix well.  Turn the heat to medium-low and stir constantly for 2-3 minutes.

 Add chicken stock a little at a time, stirring all the while, until the broth comes together.  Add reserved chicken meat. Increase the heat and bring to a simmer, lower heat to maintain simmer.

 Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together.  Note: do not over mix!

 Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew.  Note that the dumplings will easily double in size as they cook so do not over crowd the pot.  Cover and steam dumplings until they are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking.   Use a toothpick or skewer to test dumplings for doneness and if needed cover pan again, and cook for another 5 to 10 minutes. Gently stir in peas, corn, parsley and cream. Add salt and pepper to taste.

Yield: Serves 6 to 8.

on 2012-09-27 03:37 am (UTC)
sid: (cooking Green onions)
Posted by [personal profile] sid
I don't know that I would ever make this for myself, although it sounds UTTERLY delicious! And maybe some day I will want to make dumplings and not feel intimidated...

But mainly I'm curious as to why the chicken is browned with the skin on, if the skin is going to be discarded?

Ooh, and I just remembered that I bought a big package of skin-on, bone-in breasts today, so I can definitely experiment with this flavor profile. Yum.

on 2012-09-27 03:41 am (UTC)
kate: Kate Winslet is wryly amused (Default)
Posted by [personal profile] kate
Oh, yum - this is one of my favorite meals! Can't wait to try this!

on 2012-09-27 10:14 am (UTC)
drgaellon: (Default)
Posted by [personal profile] drgaellon
You want the browned bits on the bottom of the big pot to add flavor to the sauce...

on 2012-09-27 03:22 pm (UTC)
sid: (cooking Carrots and broccoli)
Posted by [personal profile] sid
Oh, of course! Thank you. *g*

on 2012-09-27 03:56 pm (UTC)
sid: (Sid turquoise)
Posted by [personal profile] sid
Hee, dumplings are just an alien life form to me. The only ones I've ever had, that I can recall anyway, came out of a can! #things my mother made me eat

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