Chicken and Drop Dumplings |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Based on a recipe from Cuisine at Home magazine, October 2007. Ingredients:
1/4 cup butter |
2 cups onions, diced |
1 cup celery, diced |
2 teaspoons fresh thyme, minced, packed |
1 teaspoon fresh rosemary, minced, packed |
1 teaspoon fresh sage, minced, packed |
1/4 teaspoon cayenne pepper |
1 cup all-purpose flour |
1/2 cup dry white wine |
8 cups chicken broth |
1/4 cup heavy cream |
3 cups cooked chicken, shredded |
1/2 cup frozen peas |
1 tablespoon fresh lemon juice |
1/4 teaspoon white pepper |
3 ounces baby carrots, peeled |
3 ounces squash, assorted baby squash, halves |
3 ounces green beans, trimmed |
1 cup buttermilk |
4 1/2 tablespoons unsalted butter |
2 1/4 cups cake flour |
1 1/2 tablespoons fresh parsley, chopped |
3 3/4 teaspoons baking powder |
2 teaspoons kosher salt |
Directions:
1. Preheat oven to 375°F.
2. Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
3. Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
4. Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
5. Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
6. Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.
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