CHICKEN AND DUMPLINGS
2 tablespoon olive oil
2- 2 ½ pounds chicken thighs, bone-in, skin on
2 teaspoon salt, divided
1 ½ teaspoon black pepper, divided
1 large onion, chopped
1 leek, white and light green parts chopped, about 1 ½ cups
2 cups celery, chopped
8 ounce button mushrooms, sliced (or rough chopped if large)
8 cups chicken stock
3 cups carrots, peeled and sliced
3 tablespoon corn starch
½ cup milk
¼ cup heavy cream
2 cups flour
1 tablespoon + 1 teaspoon baking powder
2 teaspoon salt
2 tablespoon butter, melted
¾ cup milk
2 tablespoon fresh parsley, chopped (plus more for garnish)
2 tablespoon fresh chives, chopped (plus more for garnish)
Heat the olive oil, in large Dutch oven (6-7 quart) or soup pot over medium high heat.
Trim any excess fat off the chicken thighs and season all over with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Place the seasoned thighs, skin-side-down in the hot oil and sear on both sides, about 3-4 minutes per side.
Add the onions, celery, and mushrooms to the pan and continue to cook, stirring occasionally, until the vegetables are soft and have released some of their moisture. Add the remaining teaspoon each of salt and pepper to the pan, the chicken stock, and carrots. Bring to a boil and then reduce to a low boil.
Cook for 1 hour, occasionally skimming any fat or foam off the top of the broth.
After 1 hour, remove the chicken from the pot and let sit until it is cool enough to touch.
Dissolve the corn starch in the milk and add to the soup along with the heavy cream. Bring back to a boil and cook, stirring, for another 4-5 minutes, allowing the stock to thicken.
Remove the chicken meat from the bones and shred it into bite size pieces and return to the pot. Discard skin and bones.
To make your dumplings, combine the flour, baking powder, and salt in a bowl and whisk to combine. Add the butter, milk, and herbs to the bowl and mix until just combined.
Reduce the stock to a low boil and drop dumpling dough (approx. 3 tablespoons of dough each) into the hot broth. Cook for 10 minutes and then cover and cook an additional 10 minutes (make sure your flame is on low at this point). Do not open the cover during this time to allow the dumplings to cook (steam) properly without any steam escaping from the pot. After 10 minutes, test one dumpling to ensure they are cooked through the center.
Serve hot, garnished with more parsley and chives. Put on your slippers and your pajama pants and chow down.
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