Chicken and Dumplings
"Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They’re cooked right on top of the chicken stew, partly poaching and partly steaming...."
INGREDIENTS
•
FOR THE CHICKEN:
•
2 pounds bone-in, skin-on chicken thighs
•
Kosher salt and freshly ground black pepper
•
2 tablespoons vegetable oil
•
1 large yellow onion, diced
•
4 stalks celery, chopped
•
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
•
4 sprigs thyme
•
1 tablespoon unsalted butter, plus more as needed
•
1/4 cup all-purpose flour
•
2 large leeks, white and light green parts thinly sliced
•
FOR THE DUMPLINGS AND ASSEMBLY:
•
1 1/2 cups all-purpose flour
•
1 1/2 teaspoons baking powder
•
3/4 teaspoon kosher salt
•
1/4 teaspoon freshly ground pepper
•
3/4 cup buttermilk
•
1 large egg
•
2 tablespoons unsalted butter, melted
•
1/2 cup parsley, tender leaves and stems, finely chopped (optional)
•
1/4 cup chives, finely chopped (optional)
ADVERTISEMENT