If you haven't already found Saveur online you are missing out. They are a great online gourmet food outlet for all of those who like to try different and exciting things. The photography is amazing and you find your mouth watering just looking at them. Very real as if you could just reach out and grab it. Today I am sharing with you one of the recipes that I have loved for some time, chicken and dumplings. It seems to be a very autumn day meal but today it is rather chilly with east wind coming off of Lake Superior. Burrrrrr. Enjoy!
Chicken and Dumplings
Serves 8
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
1 4-lb. heritage chicken, legs removedKosher salt and freshly ground black pepper, to taste1⁄4 lb. slab bacon, cut into slivers2 tbsp. canola oil2 tsp. dried thyme4 cloves garlic, chopped4 medium carrots, thickly sliced4 ribs celery, thickly sliced2 large yellow onions, cut into 1" chunks1 fresh bay leaf2 2⁄3 cups flour1 cup white wine1 tbsp. baking powder1⁄2 tsp. baking soda5 1⁄2 tbsp. melted butter, cooled slightly3⁄4 cup buttermilk2 tbsp. finely chopped parsley
1. Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12–15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).
2. Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8–10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add 2⁄3 cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.
3. Whisk together remaining flour, baking powder, baking soda, 1 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20–25 minutes.
Serves 8
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
1 4-lb. heritage chicken, legs removedKosher salt and freshly ground black pepper, to taste1⁄4 lb. slab bacon, cut into slivers2 tbsp. canola oil2 tsp. dried thyme4 cloves garlic, chopped4 medium carrots, thickly sliced4 ribs celery, thickly sliced2 large yellow onions, cut into 1" chunks1 fresh bay leaf2 2⁄3 cups flour1 cup white wine1 tbsp. baking powder1⁄2 tsp. baking soda5 1⁄2 tbsp. melted butter, cooled slightly3⁄4 cup buttermilk2 tbsp. finely chopped parsley
1. Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12–15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).
2. Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8–10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add 2⁄3 cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.
3. Whisk together remaining flour, baking powder, baking soda, 1 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20–25 minutes.
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