I love Chicken and Dumplings!!

Source: Epicurious.com 
Recipe: Chicken and Dumplings
By: Mike Lata

What’s my inspiration:IMG_0898

Today is my six-year wedding anniversary and I think I am the luckiest girl in the world.  I have an amazing, loving and hard-working husband (he even does my laundry!).  On our anniversary, we have a tradition unlike any other.  You guessed it, watching The Masters.  Actually, that is my husbands tradition.  I on the other hand, spend my time cooking a nice anniversary dinner while making unsolicited comments about the outfits worn by the golfers and laughing at what seem to be inappropriate comments made by the announcers (yes, like a 15 year old boy).  Makes it more fun for me.

This gem of a recipe was found on the great ipad app Epicurious.  Prepping the meal is a bit tedious since you hand make the dumplings and need to peel and chop the vegetables.  However, I promise it’s worth it.  The dumplings are light, fluffy and fun to eat.  The sauce has a fresh, savory flavor.  I have made this a couple of times and personally feel there aren’t enough dumplings to go with all the chicken and gravy.  Now, I make either a double batch of dumplings or buy a roll of biscuits and have leftover chicken and gravy over that.  So dang yummy.

What you need for Chicken and Dumplings
Gnocchi:

  • 1 pound ricotta
  • 1/2 cup plus 2 tablespoons all-purpose flour plus more
  • 1 large egg, beaten to blend
  • 1 1/4 cups finely grated Parmesan
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 tablespoon kosher salt

Chicken and gravy:

  • 10 cups low-salt chicken broth
  • 2 pounds skinless, boneless chicken thighs
  • 1/4 cup (1/2 stick) unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 celery stalks, cut crosswise into 1/4″-thick slices
  • 1 carrot, peeled, thinly sliced
  • 1 parsnip, peeled, cut into 1/4″-thick rounds
  • 1 leek, halved lengthwise, cut crosswise into 1/4″-thick slices
    photo-3
  • 1/4 cup chopped flat-leaf parsley
    photo
  • 1/4 cup chopped fresh chives
  • Kosher salt, freshly ground pepper
  • Shaved Parmesan

Make the gnocchi! 

  • Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork).
    photo-2
  • Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
  • Line a baking sheet with parchment paper; set aside.
  • Place dough on a lightly floured work surface.
  • Divide dough into 4 equal portions and cover with a clean kitchen towel.
  • Using your hands, roll 1 portion into a 1/2″-diameter rope; cut crosswise into 1/2″-thick pieces.
    photo
  • Lightly dust gnocchi with flour and transfer to prepared baking sheet.
  • Repeat with remaining portions of dough.
    photo-2
  • Cover gnocchi with a kitchen towel and chill until ready to cook.
  • DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.

Make the chicken and gravy!

  • Bring broth to a boil in a large saucepan.
  • Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes.
  • Remove chicken; let cool slightly and shred into bite-size pieces.
    Gnocchi; Chicken and dumplings
  • Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
  • Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
  • Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon.
    photo-3
  • Reduce heat to low and add vegetables.
  • Cook until tender, about 5 minutes.
  • Add shredded chicken and herbs.
    photo-5
  • Season with salt and pepper.
  • DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.

Finish the dish!

  • Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen).
    photo-4
  • Using a slotted spoon, transfer gnocchi to bowls, dividing equally.
    photo-6
  • Ladle chicken and vegetables with gravy over.
  • Season with pepper and top with Parmesan.
    photo-7
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