Sunday, February 26, 2017

{soups-salads-and-salad-dressings} CHICKEN AND DUMPLINGS



For the Soup

2 1/2 lbs chicken (I like thighs)

1 Tbsp olive oil

1 large onion, cut into large chunks

4 cloves garlic, sliced

2 celery stalks, trimmed and cut into 1/2-inch pieces

2 bay leaves

1 chicken bouillon cube

4 sprigs of fresh thyme

2 Tbsp dry sherry or vermouth (optional)


2 medium carrots, peeled and cut into 1/2-inch pieces

Ground black or white pepper

For the dumplings

1 1/2 cups flour

2 teaspoons baking powder

1/2 cup coarsely ground cornmeal

1 tablespoon sugar

1 teaspoon kosher salt

1 3/4 cups heavy cream

Heat olive oil in pan over medium high heat, season chicken with salt and pepper and brown. Arrange chicken in a large kettle or pressure cooker. If you are using the kettle, place the chicken, celery, onion, garlic, bay leaves, bouillon, thyme and dry sherry in a large pot. Add 4 quarts of water bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 2 hours or until chicken is very tender. Add carrots during last hour. If you are using a pressure cooker, place all soup ingredients in pressure cooker, add enough water to cover chicken and vegetables, bring to 15 pounds pressure, cook for 35 minutes, let pressure fall naturally before removing lid. When chicken is cool enough to handle remove meat from bones and shred.

Meanwhile, mix the batter for the dumplings. When chicken is cooked, place dumplings over the top of chicken and vegetables, turn on heat once more, cook covered for 12 minutes or until dumplings are puffed.


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