Suzie's Q Recipes

www.suziesq.com

SuziesQ@SuziesQ.com

Chicken and Dumplings

Print Version
 

Stock

  • 7 lbs Chicken Thighs

  • 4 Qt Water

  • 4 Med Carrots, rough cut

  • 2 Med Onions, quartered

  • 4 Stalks Celery, rough cut

  • 3 Bay Leaves

  • 2 T Garlic, chopped

  • Kosher Salt and Fresh Black Pepper to Taste

           

Moire Poire

  • 4 T Extra Virgin Olive Oil

  • 4 T Butter

  • 4 Med Carrots, peeled, ½ inch slices

  • 2 Med Onions, chopped

  • 2 Med Green Peppers, seeded and chopped

  • 4 Stalks Celery, ½ inch slices

  • 2 T Garlic, chopped

  • Kosher Salt and Fresh Black Pepper to Taste

           

  • 1 C White Wine, dry       

  • 3 Sprigs Rosemary (or 2 T dried, crushed)

  • 4 Sprigs Thyme (or 3 T dried, crushed)

  • ½ t Cayenne pepper

  • 3 T Cornstarch           

  • ¾ C Heavy Cream 

  • ½ C Parsley, chopped

  • 1 C Green Onions, chopped

 

Dumplings

  • 3 C Unbleached All Purpose Flour

  • 1 T Baking Soda

  • 2 T Baking Powder

  • 2 t Kosher Salt

  • 10 T Cold, Unsalted Butter

  • 2 C Buttermilk

  • 2 t Fresh Black Pepper

 

Stock:  Place chicken thighs in a large stock pot over high heat.  Salt and Pepper to taste.  Cook thighs for about 5 minutes then cover with water and bring to a light boil.  Skim the foam off the top (a clean fish net for an aquarium works well for this).  Once the foam stops, place the rest of the stock ingredients in the pot and set to a low simmer.  Simmer for about an hour.  Remove the chicken.  Strain and defat the stock then reserve.  Remove the skin, debone the chicken and reserve the meat.

In a large stock pot, mix the extra virgin olive oil and butter.  Melt over medium heat.  Once the butter is melted, place the carrots, onions, celery and green peppers in the pan.  Add salt and pepper to taste.  Cook until the onions are soft, about 10 minutes.  Add the garlic and cook for 3 to 5 more minutes (don’t burn the garlic).  Add the white wine and cook until reduced to syrup.

 Add the stock, rosemary, thyme and cayenne.  Bring to a boil.  Reduce the heat to a low simmer.  Mix the cornstarch in the cream and add to the stock mixture.  Add the dumplings to the mixture and continue to simmer about 20 minutes or until the dumplings are done.  Pull the thyme twigs.  Add chicken, green onions and parsley.  Simmer 10 minutes or until the chicken is hot.

 Dumplings:  Mix the dry dumpling ingredients.  Cut in the butter to get dough the consistency of coarse crumbs.  Mix in the buttermilk.  Mix gently until the dough comes together.  The dough will be sticky.  Turn onto a floured work surface.  Fold over 5 – 6 times until the dough is workable.  Do no over mix or the dumplings will be tough.  Roll out to ¼ inch thickness and cut into strips about ½ inch wide (a rolling pizza cutter works great for this) and to the length desired.  This makes a lot of dumplings.  If you prefer less, cut the dumpling recipe in half or only add as many as you want.

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