kitewithfish (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kitewithfish) wrote2010-03-27 06:21 pm
kitewithfish) wrote2010-03-27 06:21 pm
Entry tags:
Recipe: lighter chicken and dumplings
Note:
-Do not omit chicken wings- the collagen helps thicken the stew.
- You can prepare thew stew thru step 3 up to 2 days in advance. Just return the stew to simmer before proceeding.
This recipe serves about 10-12 large bowls. It stores well- I have kept it for upwards of five days in the fridge and I would say that it peaks on the second or third day.
Ingredients:
Stew:
6 bone-in, skin-on chicken thighs
1 pound chicken wings
table salt and ground black pepper (to taste)
2 teaspoons veggie oil
2 small onions, chopped fine (1.5 cups)
2 medium carrots, peeled, cut into 3/4 inch chunks
1 celery rib, medium, chopped fine
1/4 cup dry sherry
6 cups low-sodium chicken broth
1 teaspoon fresh minced thyme
1/4 pound chopped fresh parsley leaves*
Dumplings
2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1teaspoon sugar
1 teaspoon table salt
3/4 cup buttermilk, cold
4 tablespoons (1/2 stick) unsalted butter (melt it and then let it cool for about 5 minutes)
1 large egg white
* I have used dried spices, and it's not quite as tasty, but still pretty damned good. But I would spring for the fresh stuff, if I were you.
Instructions
Stew:
1. Pat chicken thighs dry and then season with salt and pepper. Heat oil in a large dutch oven** over med heat until simmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well-browned, 5-7 minutes. Using tongs***, turn the chicken and brown on the other side 5-7 minutes longer, then transfer to a large plate. Discard all but 1 teaspoon of the fat from the pot.
2. Add onions, carrots, and celery to empty pot; cook, stirring occasionally, until caramelized 7-9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs with juices to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance to the tip of a sharp knife (paring is best) but the meat still clings to the bones. This takes 45-55 minutes.
3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle and then skim excess fat off the top using a wide spoon or ladle. When cool enough to handle, remove and discard the skin from the meat, and then pull the meat from the thighs ( and wings if you want) and cut the meat into 1-inch pieces. Return the meat to the pot.
Dumplings
4. Whisk flour, baking soda, sugar and salt in a large bowl. Combine buttermilk with melted butter in medium bowl, stirring until butter forms small clumps. Whisk in egg white. Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl.
5. Return the stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure, scoop out a level amount of the batter and drop over the top of the stew, spacing them about 1/4 in apart.**** This makes about 24 dumplings. Wrap lid of dutch over with a towel and cover the pot. Simmer gently until dumplings double in size. Test them by stabbing them with a toothpick- they are done when the toothpick comes out clean. This should take 13-16 minutes. Serve immediately.
** I use just a large boiling pot.
*** Attemping this operation with a fork is just going to get grease burns on your hand. Tongs are your friend.
****Letting the dumplings touch harms no one and they cook up just fine. Also, watch for the splash.
-Do not omit chicken wings- the collagen helps thicken the stew.
- You can prepare thew stew thru step 3 up to 2 days in advance. Just return the stew to simmer before proceeding.
This recipe serves about 10-12 large bowls. It stores well- I have kept it for upwards of five days in the fridge and I would say that it peaks on the second or third day.
Ingredients:
Stew:
6 bone-in, skin-on chicken thighs
1 pound chicken wings
table salt and ground black pepper (to taste)
2 teaspoons veggie oil
2 small onions, chopped fine (1.5 cups)
2 medium carrots, peeled, cut into 3/4 inch chunks
1 celery rib, medium, chopped fine
1/4 cup dry sherry
6 cups low-sodium chicken broth
1 teaspoon fresh minced thyme
1/4 pound chopped fresh parsley leaves*
Dumplings
2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1teaspoon sugar
1 teaspoon table salt
3/4 cup buttermilk, cold
4 tablespoons (1/2 stick) unsalted butter (melt it and then let it cool for about 5 minutes)
1 large egg white
* I have used dried spices, and it's not quite as tasty, but still pretty damned good. But I would spring for the fresh stuff, if I were you.
Instructions
Stew:
1. Pat chicken thighs dry and then season with salt and pepper. Heat oil in a large dutch oven** over med heat until simmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well-browned, 5-7 minutes. Using tongs***, turn the chicken and brown on the other side 5-7 minutes longer, then transfer to a large plate. Discard all but 1 teaspoon of the fat from the pot.
2. Add onions, carrots, and celery to empty pot; cook, stirring occasionally, until caramelized 7-9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs with juices to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance to the tip of a sharp knife (paring is best) but the meat still clings to the bones. This takes 45-55 minutes.
3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle and then skim excess fat off the top using a wide spoon or ladle. When cool enough to handle, remove and discard the skin from the meat, and then pull the meat from the thighs ( and wings if you want) and cut the meat into 1-inch pieces. Return the meat to the pot.
Dumplings
4. Whisk flour, baking soda, sugar and salt in a large bowl. Combine buttermilk with melted butter in medium bowl, stirring until butter forms small clumps. Whisk in egg white. Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl.
5. Return the stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure, scoop out a level amount of the batter and drop over the top of the stew, spacing them about 1/4 in apart.**** This makes about 24 dumplings. Wrap lid of dutch over with a towel and cover the pot. Simmer gently until dumplings double in size. Test them by stabbing them with a toothpick- they are done when the toothpick comes out clean. This should take 13-16 minutes. Serve immediately.
** I use just a large boiling pot.
*** Attemping this operation with a fork is just going to get grease burns on your hand. Tongs are your friend.
****Letting the dumplings touch harms no one and they cook up just fine. Also, watch for the splash.