RECIPES: Late Harvest Kitchen Chicken and Dumplings

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Recipe:
CHICKEN AND DUMPLINGS

(SERVES 8 – 12)

 

  • 12 CHICKEN LEGS & THIGHS (6 EACH)
  • 1 ONION – LARGE DICE
  • 1 CARROT – LARGE DICE
  • ½ BUNCH OF CELERY – LARGE DICE
  • 6 GARLIC CLOVES, SLIVERED
  • 2 CUPS BLANCHED GREEN BEANS
  • CHICKEN STOCK, AS NEEDED
  • SALT/PEPPER
  • 1/4 CUP MIXED HERBS

 

DUMPLINGS:

  • 4 CUPS FLOUR
  • 1/3 CUP CHOPPED HERBS
  • 1 TBSP SALT
  • 1 TSP BLACK PEPPER
  • ½ CUP PARMESAN CHEESE
  • 1 TSP BAKING POWDER
  • 2 – 2 ¼ CUPS MILK
  • 3 TBSP GRATED HORSERADISH

**MIX ALL INGREDIENTS, DOUGH SHOULD BE STICKY AND DENSE**

 

SOUP:

  • SEAR CHICKEN IN HOT PAN UNTIL GOLDEN BROWN – SET ASIDE
  • SWEAT CELERY, CARROTS, ONION & GARLIC IN SEPARATE PAN AND COOK UNTIL VEGETABLES ARE SOFTENED
  • ADD ½ POUND BUTTER AND MELT
  • MAKE A ROUX BY ADDING APPROXIMATELY ¼ CUP FLOUR
  • CONSISTENCY SHOULD BE LIKE WET SAND
  • COOK ROUX AND VEGETABLES UNTIL ROUX IS GOLDEN BROWN
  • ADD HOT CHICKEN STOCK, APPROXIMATELY 8 CUPS
  • STIR WELL UNTIL ROUX IS DISSOLVED
  • ADD CHICKEN TO PAN, SIMMER ON MEDIUM HEAT UNTIL CHICKEN IS DONE – SHOULD BE TENDER AND FALLING OFF THE BONE, ABOUT 30-40 MINUTES
  • USING A 1 OZ SCOOP, DROP DUMPLINGS INTO SOUP. ONCE DESIRED AMOUNT OF DUMPLINGS ARE ADDED, COVER PAN AND LET SIMMER FOR 10-15 MINUTES
  • ADD MORE CHICKEN STOCK AS NEEDED, DUMPLINGS WILL SOAK UP SOME LIQUID
  • DUMPLINGS ARE READY WHEN MIDDLE IS CAKE LIKE, NOT GOOEY
  • FINALLY, ADD GREEN BEANS AND/OR ANY OTHER DESIRED VEGETABLES, ALONG WITH THE ¼ CUP MIXED HERBS
  • SEASON WITH SALT AND PEPPER AND SERVE ONCE VEGETABLES ARE HOT

 

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