Chicken and Herb Dumplings
Week of 02.11.2019 to 02.15.19 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion
Servings
Yields4 Servings
Servings
Yields4 Servings
Ingredients
Chicken Stew
  • 1 large oniondiced
  • 2cloves garlicminced
  • 3inch medium carrotspeeled and sliced, into 1/2rounds
  • 3 stalks celerysliced, into 1/2 pieces
  • 2tablespoons unsalted butter
  • 1tablespoon extra-virgin olive oil
  • 3lbs boneless skinless chicken breasts or thighs
  • 1teaspoon Salt
  • ½teaspoon pepper
  • 1cup frozen peas
For the Roux
  • 2tablespoons butter
  • 2tablespoons all purpose flour
  • 3cups chicken stock
  • 2cups whole milk
  • ½teaspoon Salt
  • ½teaspoon pepper
  • ½teaspoon thyme
Dumplings
  • 2cups all purpose flour
  • 1/3cup cornmeal
  • 1tablespoon baking powder
  • 1/2tsp baking soda
  • 1tsp Kosher salt
  • 2tablespoons parsleyminced
  • 1teaspoon marjoram
  • 3tablespoons unsalted buttermelted and cooled slightly
  • 1cup buttermilk
Instructions
For the Chicken Stew
  1. Chicken Stew: Melt the butter and oil over med/high heat in a large, heavy bottomed pot.
  2. Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly.
  3. Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins. Add the garlic and cook for 1-2 more mins.
  4. Whisk in the stock flour and cook 1-2 mins. Add the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover.
  5. Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins. Stir in the herbs and the peas.
For the Dumplings
  1. In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs. Stir in the butter and the buttermilk. Stir until just combined, don’t over-mix.
  2. Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings.
  3. Ladle into bowls to serve and sprinkle with herbs if desired.
  4. Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don’t lift the lid.