Monday, December 28, 2015

Chicken and Dumplings

 Chicken and Dumplings

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 medium onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups of water

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 cup buttermilk
2 tablespoons chopped fresh flat leaf parsley, plus more for serving

1) Heat olive oil in large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate, reserve the pot.
2) Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften. (About 5-7 minutes) Add the chicken, bay leaves, and 10 cups of water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate; let it cool. Shred the chicken with two forks and return it to the pot. Discard the skin and bones.
3) Whisk together 1/2 cup of the flour, and 2 cups of the cooking liquid, and 1/4 teaspoon each of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 8-10 minutes. Add the chicken back to the pot.
4) Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, 1/4 teaspoon salt and pepper in a medium bowl. Cut in butter with a pastry cutter. Add buttermilk and mix with fork. Add flour as needed, and kneed dough.
5) Roll & cut dumplings into squares. Place dumplings in simmering pot, stir to submerge as needed. The dumplings will float to the top when they are cooked.
6) Serve with chopped parsley on top for garnish, if desired.
Pin It Now!

No comments:

Pin It button on image hover