Ingredients: |
Ingredients: Servings: 4-5
3-4 lbs. cut-up chicken (toss the wings and back)
2-3 Tbsp. EVOO
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
2-3 Tbsp. Butter
5 Tbsp. AP Flour
1 lg. Onion, chopped
4-5 Carrots, diced
4-5 stalks Celery, diced
1/2 tsp. Turmeric
1/2 tsp. Thyme
1/2 tsp. Sage
2 Bay Leaves
6 cups Chicken Broth
8 oz. Baby Portabella, or Cremini mushrooms, sliced and rough chopped
1 can Petite Peas
2-3 Tbsp. AP flour
1/2 cup Heavy Cream, or as needed
Dumplings:
1-1/2 cup Flour
2 Tsp. Baking Powder
3/4 tsp. Salt
3 Tbsp. Chives, snipped
1/3 cup Fresh Herbs, i.e., Parsley, Tarragon and Green Onion Tops, minced (Optional)
3 Tbsp. Butter
3/4 cup Heavy Cream or Milk, or as needed
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Directions: |
Directions:For the Dumplings: Sift together flour, baking powder and salt into a medium bowl. In saucepan, bring butter and half-n-half to simmer. Add to dry ingredients stirring with fork until it just comes together. Drop by spoonfuls onto baking sheet and cover with plastic wrap. Refrigerate for future use.
Pat chicken dry, then season both sides generosity with salt, pepper. Sauté chicken in a large soup pot or Dutch oven over medium heat skin side down in butter and EVOO until lightly browned, 8–10 minutes. Remove and set aside.
Make a rue by melting butter over medium heat, whisking in flour, cooking and stirring continuous until golden brown, about 3-4 minutes. Add onions, celery and carrots. Sauté, stirring frequently, until soft, about 3-4 minutes. Stir in the turmeric, thyme, sage, bay leaves and broth and mushrooms. Add return chicken, cover and cook 20 minutes.
Remove chicken, peal off most of the skin and shred chicken with a fork and return to the pot. Thicken broth with 2-3 Tbsp. flour and remaining half-n-half. Add peas, then drop in teaspoon-sized dumplings, cover and cook for 10-15 minutes or until dumplings are cooked. Remove from heat and let stand for 10 minutes before serving in soup bowls.
Cook’s Note: Substitute store bought rotisserie chicken to shorten cooking time. |
This recipe for THREE-HERB CHICKEN & DUMPLINGSS is from