Divine Chicken and Dumplings, Sugah

DIVINE CHICKEN AND DUMPLINGS

There are so many different ways to prepare Chicken and Dumplings. Some people make flat dumplings that are rolled out in a sauce with chicken and no veggies (this dish is also known as chicken and pastry or chicken and sticks). My version involves tender chicken and lots of garden veggies in a luscious, velvety sauce, crowned with heavenly, fluffy dumplings.

Chicken and Dumplings is comfort food, plain and simple. 

What you'll need:

• Package of boneless chicken thighs (6-8 pieces)
• 6-7 carrots
• 6 ribs of celery
• 3 cloves of garlic
• Medium yellow onion (not sweet)
• Fresh parsley
• Small bag of frozen green peas (optional)
• 32 oz carton of chicken stock
• 1 cup of dry white wine
• 2 bay leaves
• 2 Tbsp of thyme (or fresh thyme sprigs)
• 3/4 stick of butter
• 3/4 cup of buttermilk (I use powdered buttermilk, because who has that sitting around?)
• 2 1/2 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• Olive oil
• Salt and Pepper 
• You may as well go ahead and buy a tub of pimento cheese so that all that extra celery won't go to waste

What you'll do:

Place the chicken thighs in the bottom of a Large Le Creuset Dutch Oven or other heavy, large pot. Sprinkle it with a bit of salt and pepper and pour a cup of wine over the chicken. Add 2 cups of chicken stock and enough water to cover the chicken and bring to a simmer for 8-10 minutes.

While the chicken is poaching, you should get your other items prepped.

• Scrape the carrots and cut into 1/4" slices
• Slice the celery ribs
• Dice the onion
• Mince the garlic (keep the garlic separate from the other veggies. You'll see why later)
• Place 1/2 cup of flour in a medium bowl
• In a large bowl, combine 2 cups of flour (sifted if possible), baking powder, baking soda, 1/2 teaspoon each of salt and pepper
• Prepare your buttermilk from the mix
• Chop 2 Tablespoons of parsley very fine
• Remove the peas from the freezer

The chicken should be fully cooked now, so remove chicken and set aside. Poaching the chicken helps keep it moist and tender and is really a good way to make dishes like chicken salad. You can discard the poaching broth or if you're really cool, you can save it and freeze to use later in a soup or other dish.

Heat up a dash of olive oil in the same pot you just cooked the chicken in and over medium/high heat, saute the carrots, celery and onion until the onion starts to turn translucent. Now add the garlic and cook for two more minutes. Be sure to add the garlic last, as it cooks quickly and will burn. 

Add 2 cups of chicken stock, 8 cups of water, thyme, bay leaves, the chicken, peas, and a bit of salt and pepper. Don't over season, as this is going to cook down and you will be able to correct the seasonings later when the dish is at the proper consistency. Simmer for about 20 minutes. 

Measure out 2 cups of the cooking liquid from the pot and mix into the medium bowl with the 1/2 cup of flour. Stir until smooth and add back into the pot. Continue simmering for 20- 30 minutes and the sauce will thicken. After the sauce has thickened, adjust your salt and pepper as needed. 

Combine the chopped parsley, melted 3/4 stick of butter and buttermilk with the flour/baking powder/baking soda mixture and stir just until combined. Drop the dough into golf ball sized spoonfuls into the simmering pot and try to cover the entire surface. Put the lid on and let the dumplings steam for about 15 minutes. No peeking! Stick a fork in one and make sure it is done. It should be light and fluffy all the way into the center. Sprinkle with a little extra chopped parsley if you want to be fancy. You know you do.