Tom Saaristo Chicken 'n Dumplings

http://tomsaaristo.com

Chicken 'n Dumplings

The trick to great Chicken ‘n Dumplings is timing it so that the Chicken gravy and the tender dumplings are done at the same time. Most people put the dumplings in the gravy too soon and they over-cook.

Another problem is over-working the dumpling dough. The dough should be handled as little as possible and prepared just before it goes into the pot. The dish is finished when the dumplings are finished, no more than 10 - 12 minutes.

Use a cake tester [bamboo skewer or clean broom straw] to test for doneness. Insert the the tester into the center of one of the dumplings. They are done when the tester comes out clean.

Ingredients
4 pounds chicken parts
1 cup flour, seasoned with coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon safflower oil
2 cups leek [white and pale green parts only of about 6 leeks], sliced thin crosswise and washed thoroughly
1 cup thinly sliced shallot
6 carrots, peeled, halved lengthwise, and sliced
2 celery ribs with leaves, sliced
1 small bay leaf
1/2 teaspoon dried thyme, crumbled
3 1/2 cups chicken stock [preferably homemade]
1/2 cup apple cider or juice

For the dumplings :
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
2 tablespoons minced fresh dill
1 cup plus 3 tablespoons half and half

Add-In
1 cup green peas, defrosted if frozen

Method
Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.

In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches [do not crowd], transferring it to a plate as done, about 5 minutes on each side.

Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in stock, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.

Make dumplings while chicken is cooking: Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.

With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. [Dumplings are done when a wooden pick inserted in center comes out clean].

Don't forget to discard the bay leaf before serving.