Ingredients: |
Ingredients: 4 (5 to 7 ounces) bone-in chicken thighs, trimmed
Salt and pepper
1 teaspoon vegetable oil
1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into ½-inch pieces
1 onion, chopped fine
2 carrots, peeled and cut into ¾-inch pieces
½ cup dry white wine
8 cups chicken broth
1 Parmigiano-Reggiano cheese rind
3 ounces Parmigiano-Reggiano, shredded (1 cup)
2 slices hearty white sandwich bread, torn into 1-inch pieces
2 egg whites
¼ teaspoon grated lemon zest
Pinch ground nutmeg
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Directions: |
Directions:Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 6 to 8 minutes. Transfer chicken to plate. Discard skin.
Drain off all but 1 teaspoon fat from pot and reserve 1 tablespoon fat for dumplings. Return pot to medium heat. Add fennel bulb, onion, carrots, and ½ teaspoon salt and cook, stirring occasionally, until vegetables soften and begin to brown, about 5 minutes. Add wine and cook, scraping up any browned bits, until almost dry, about 2 minutes. Return chicken to pot; add broth and Parmigiano-Reggiano rind and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender and registers 175°F, about 30 minutes. Transfer chicken to plate. Discard the rind. Cover broth and remove from heat. When cool enough to handle, shred chicken into bite-size pieces. Discard bones.
While broth is simmering, adjust oven rack to middle position and heat oven to 350°F. Pulse bread in food processor until finely ground, 10 to 15 pulses. Measure out 1 cup breadcrumbs and transfer to parchment paper–lined rimmed baking sheet (set aside remainder for another use). Toast until light brown, about 5 minutes. Transfer to medium bowl, reserving sheet and parchment, and let breadcrumbs cool completely.
Pulse shredded Parmigiano-Reggiano in now-empty food processor until finely ground, 10 to 15 pulses. Transfer Parmigiano-Reggiano to bowl with cooled breadcrumbs and add reserved 1 tablespoon fat, egg whites, lemon zest, ⅛ teaspoon pepper, and nutmeg. Mix until thoroughly combined. Refrigerate dough for 15 minutes.
Working with 1 teaspoon dough at a time, roll into smooth balls and place on parchment-lined sheet (you should have about 28 dumplings).
Return broth to simmer over medium-high heat. Add chicken and return to simmer. Add dumplings and cook, adjusting heat to maintain gentle simmer, until dumplings float to surface and are cooked through, 3 to 5 minutes. Stir in fennel fronds. Season with salt and pepper to taste, and serve. |
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