Chicken and Dumplings Print Email

1 cup all-purpose flour
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
4 pounds chicken parts (legs, thighs, and breasts)
Olive oil, for searing and sautéing
6 leeks, white parts only, thinly sliced
3 shallots, finely chopped
6 carrots, halved lengthwise and sliced
2 celery stalks with leaves, sliced
1 bay leaf
1 TBS thyme leaves, chopped
1/2 cup apple cider
3 1/2 cups chicken stock, recipe follows
2 TBS kosher salt
Dumplings, recipe follows

Combine the flour, salt, and pepper. Dredge the chicken in the seasoned flour. In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan. When all the chicken is seared return it to the pot.

Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary. Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken. Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes. Arrange the dumplings into 12-24 portions on top of the chicken in the pot. Cover and simmer for 12 minutes until the dumplings are plump and fully cooked.

Discard the bay leaf. Serve the stewed chicken with dumplings and juices from the pot. Yield: 6 servings – The Cookworks

1 1/2 cups flour
1/2 cup cornmeal
2 TBS chopped fresh dill, optional
2 tsp baking powder
1 tsp dry mustard
3/4 tsp salt
1 1/4 cups light cream

Sift together the flour, cornmeal, dill, if using, baking powder, mustard, and salt. Add the cream and mix until the dough just comes together.

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