This is THE Recipe for the Ultimate Chicken ‘n Dumplings.
This is a dish so delicious that if you don’t have a big family you’ll try to acquire one. This French Country dish is “City Company” worthy. A simple side salad of tender lettuce with a vinaigrette, a crisp Chardonnay or a lovely Pinot Noir will have your family clamoring for more of the same and your company wangling for frequent invitations to dinner just in case. Serves 6
- 2 Tbsp. butter + 2 Tbsp. EVOO (extra virgin olive oil)
heated together in a dutch oven over medium high heat
- 6 chicken thighs (bone-in w/skin)
- 3 ribs celery, strings removed and chopped (I slice on the diagonal)
- 1 large sweet onion, peel and coarsely chop
- 1 Tbsp. kosher salt
- 2 tsp. fresh black pepper
- 2 tsp. Herbs d’ Provence, rubbed in the palm of the hand to release bouquet
- Place chicken thighs skin side down in hot fat in a dutch oven with onion, celery and seasonings on top of chicken.
- Cook over medium high heat for 4-5 minutes, turning the chicken once after the initial 5 minutes is up. Stir the pot.
- Add carrots, potatoes and garlic . Cook 5 more minutes. Stir.
- Add hot water. Bring all to a boil. Cover and reduce to simmer for 20 minutes.
- 6 medium carrots, cleaned and sliced on the diagonal in 2″ lengths*
- 4 small potatoes, peeled and chopped into medium chunks (about 1-1/12″)
- 4 large cloves garlic, peeled, smashed and minced finely
- 6 cups hot water
- 1 cup sugar snap peas, halved
*baby carrots work wonderfully — about 2 cups)
- 2 cups biscuit mix
- 1 cup grated parmesan
- 2/3 cup whole milk
- Stir parmesan and biscuit mix together until well blended
- Add milk and mix to incorporate, gathering dough ball on a lightly floured surface and kneed 10-12 strokes.
- Roll dough into a “log” shape and cut dumplings of 1-1/2″ thick. **Drop onto simmering broth to steam. It is okay if dumplings touch each other.
- Remove dutch oven from heat and remove chicken thighs to a cutting board
- Stir in peas
- Top with dumplings (**Drop onto simmering broth to steam. It is okay if dumplings touch each other. )
- Cover and simmer for 20 minutes
- Meanwhile, remove the bones and skin from chicken and break chicken meat into chunks, and divide evenly among 6 serving bowls.
- Remove lid from dutch oven and place dumplings under a broiler to brown tops of dumplings.
- Spoon servings over chicken and serve while piping hot.
©Barbara A.Ziegler 2014 BAPantryGourmet.com All rights reserved