Recipe: Chicken and Dumplings
By: Mike Lata
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
- 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
- 1/4 cup chopped flat-leaf parsley
- 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).
- 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.
- Lightly dust gnocchi with flour and transfer to prepared baking sheet.
- Repeat with remaining portions of dough.
- 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.
- 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.
- Reduce heat to low and add vegetables.
- Cook until tender, about 5 minutes.
- Add shredded chicken and herbs.
- 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).
- Using a slotted spoon, transfer gnocchi to bowls, dividing equally.
- Ladle chicken and vegetables with gravy over.
- Season with pepper and top with Parmesan.