Saturday, February 19, 2011

Tyler Florence's Chicken and Dumplings


Chicken and Stock:

* 1 (3 to 31/2 pound) whole organic chicken
* 2 bay leaves
* 6 sprigs thyme
* 4 to 5 black peppercorns
* 1 head garlic, split through the equator
* 2 tablespoons salt


Buttermilk-Chive Dumplings:

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1/4 cup chopped chives
* 3/4 to 1 cup buttermilk


* 2 tablespoons butter
* 2 tablespoons oil
* 2 carrots, diced
* 2 stalks celery, diced
* 2 cloves garlic, minced
* 2 bay leaves
* 1/4 cup all-purpose flour
* 6 cups chicken stock
* 1 cup frozen peas
* 1 cup frozen pearl onions
* 1/4 cup heavy cream
* Freshly ground black pepper, for garnish
* Chopped chives, for garnish

okay so I was craving just the dumpling.

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

One Love. One Peace. Always and all ways.


La Table De Nana said...

I love his recipes..and him..
So handsome..Love these comforting food photos..

have a lovely day~

Becca said...

OMG, I think my keyboard is going to short out from all the drool! This looks so good. That dumpling looks killer. Nice work Kate!

Kathleen (One Tree Past The Fence) said...

after seeing yours. I had to.

it became a crave thing!

Nana I love his too.
I have how many cookbooks, time I start referring to them again.

Jamie said...

I adore Tyler Florence! Stunning photos of the dish, it looks so incredibly comforting. Thanks so much for sharing your link on the My Baking Addiction Facebook page!


Kathleen (One Tree Past The Fence) said...

Jamie thank you,

you guys always leave me drooling over on My Baking Addiction. You've become my hips BFF.

Meg (The Red Spoon) said...

Beautiful pictures, the soup looks fantastic! I love Tyler Florence too!

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