Chicken and Dumplings

by Michelle on November 8, 2010

Well, my basil has bit the dust for this season and it’s time to turn to what I like to call tummy-warming meals. Sad to see my basil gone but I do love fall and the wonderful aromas that fill my home!

I really like Tyler Florence’s recipes and have found my own cooking changed dramatically after making a few of his recipes. I just love how he layers flavors and let’s face it, he is so darn cute! I’ve made probably close to 100 of Tyler’s recipes and I think I’ve only had one recipe that we considered so-so, all others have been fantastic. Tyler’s recipes are rarely in my easy, fast “Call-it-Dinner” category but I don’t mind taking time to make a recipe, if I know the outcome is going to be good!

Chicken and Dumplings
Recipe adapted from Tyler Florence

Chicken and Stock:
1 (3 to 3 ½ pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 tbs. salt

Buttermilk-Chive Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives
1 cup buttermilk

Sauce:
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
Freshly ground black pepper, for garnish
Chopped chives, for garnish

For the stock:
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce:
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.

Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

And I got a new kitty! Mr. Tastebud’s is very picky about the names of our pets, so no name for him yet.

AllRightsReserved@BigBlackDog

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Comments

  • Sheila Mitchell November 8, 2010 at 12:31 pm

    I LOVE Chicken & Dumplings, but make it differently. This recipe looks divine though, & I might have to try it! (P.S. your site looks great!)

  • Bonnie- November 8, 2010 at 12:44 pm

    It’s snowing here as I write. This lookes like the perfect dish for tonight. My husband loves dumplings and I haven’t made them in years. He’ll be so pleased . Thanks for the inspiration.

  • […] This post was mentioned on Twitter by Michelle Safirstein, LINDA T.. LINDA T. said: RT @BigBlackDogs: Hungry yet? The perfect dinner for fall; Chicken and Dumplings http://tinyurl.com/24ojh6d […]

  • teresa November 8, 2010 at 4:40 pm

    oh my goodness, this looks just marvelous, perfect for a cold day like today!

  • Joanne November 8, 2010 at 7:22 pm

    I always trust Tyler and with good reason! This chicken and dumplings recipe looks fantastic. Totally craveable in every way.

  • Kim November 8, 2010 at 9:03 pm

    I have to say….I’m a big fan of Tyler’s recipes too! This is one of his recipes that I’ve always wanted to try and I have to tell you that you make it look wonderful. I’m convinced that I need to give it a go.

  • kat November 9, 2010 at 9:43 am

    I so want a big bowl of that now!

  • megan November 9, 2010 at 4:37 pm

    The weather is perfect for some warm comfort food and now I have a hankering for a nice big bowl of this, extra dumplings please!

  • 5 Star Foodie November 10, 2010 at 5:53 am

    Mmm… chicken & dumplings sounds very good, so comforting and delicious!

  • Mary J January 20, 2011 at 2:11 am

    Chicken & dumplings are looking very good. But, like your kitty better. What did you name her?

  • Maryjane A July 25, 2011 at 4:50 pm

    Hi!
    I made this recipe for dinner tonight and it was lovely. However, you forgot to mention the heavy cream in the ingredients! Luckily, I had some on hand. My family loved the meal, thanks for sharing this recipe!

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