Chicken And Dumplings

Serves: 4

Lelia Marks

1 January 1970

Based on User reviews:

39

Spice

51

Sweetness

47

Sourness

41

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

All-Purpose Flour

2 tbsps

Kosher Salt

1 tsp

Ground Black Pepper (freshly)

1810 g

Chicken Breast (chicken parts legs, thighs, and breasts)

1

Olive Oil (for searing and sauteing)

6

Leeks (white parts only, thinly sliced)

3

Shallots (finely chopped)

6

Carrots (halved lengthwise and sliced)

1

Bay Leaf

1 tbsp

Thyme Leaves (chopped)

1 cup

Apple Cider

3.5 cups

Chicken Stock (recipe follows)

1

Dumpling (recipe follows)

2270 g

Chicken Bone (well rinsed)

20 cups

Water (cold)

2

Onions (chopped about 1 pound)

3 sprigs

Italian Parsley (fresh)

1 sprig

Thyme (fresh)

2

Bay Leaves

1 tsp

Whole Black Peppercorns

3 cloves

Garlic (smashed)

11 cups

Flour

1 cup

Cornmeal

2 tbsps

Dill (chopped fresh, optional)

2 tsps

Baking Powder

1 tsp

Dry Mustard

3 tsp

Salt

11 cups

Light Cream

Directions:

1

Combine the flour, salt, and pepper

2

Dredge the chicken in the seasoned flour

3

In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan

4

When all the chicken is seared return it to the pot

5

Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary

6

Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken

7

Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes

8

Arrange the dumplings into 12 portions on top of the chicken in the pot

9

Cover and simmer for 12 minutes until the dumplings are plump and fully cooked

10

Discard the bay leaf

11

Serve the stewed chicken with dumplings and juices from the pot

12

Preheat the oven to 350 degrees F

13

Place the chicken bones on a baking sheet and roast for 40 minutes

14

In a large stockpot place the roasted chicken bones and water

15

Over high heat bring to a boil

16

Skim the fat and foam from the surface of the water

17

Add the vegetables, herbs, peppercorns, and garlic

18

Reduce the heat to medium low and gently simmer for 4 hours

19

Strain the stock through a fine mesh strainer

20

Store in the refrigerator for 5 days or freeze

21

Sift together the flour, cornmeal, dill, if using, baking powder, mustard, and salt

22

Add the cream and mix until the dough just comes together