Ingredients: |
Ingredients: For the Chicken Stew
4 tablespoons butter
4 large carrots, peeled and cut into 1/2″ slices
4 stalks celery, cut into 1/2″ slices
1 onion, minced
1/4 cup cognac
6 tablespoons all-purpose einkorn flour
Meat from one chicken (from making stock, above), removed from the bone
Reserved chicken stock (from making stock, above), about 6 cups
1 1/2 teaspoons fresh thyme
Sea salt and pepper
For the Dumplings
2 cups all-purpose einkorn flour
3/4 cup warm milk
3 tablespoons melted butter
1 teaspoon sea salt
1 tablespoons baking powder
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Directions: |
Directions:Chicken Stew
1. Melt the butter in a large pot. Add in the carrot, celery, onion, and a pinch of salt sautι until soft and tender, about 10 minutes.
2. Add in the cognac and flour and whisk to combine, taking care to scrap up any browned bits from the pan and to break up any small bits of flour.
3. Add in the chicken, chicken stock, thyme, a generous pinch of sea salt, and freshly ground pepper. Bring to a simmer, cover, reduce the heat to low, and allow the ingredients to mingle for 20-30 minutes. Season to taste with salt and upper.
4. Right before youre ready to serve, prepare the dumplings. How? How do I prepare dumplings? Dont worry. Im about to tell you.
Dumplings
1. Whisk the flour, milk, butter, salt, and baking powder together in a bowl with a fork until combined, smooth, and fluffy.
2. Drop the dumpling dough by the spoonful into the hot, simmering chicken stew. You should be able to fit about 12-15 dumplings into the pot. Cover the pot and allow the dumplings to cook thoroughly, about 15 more minutes.
3. Garnish with fresh parsley, because it looks beautiful. And that matters. |
This recipe for Chicken and Dumplings is from