INGREDIENTS:
Realizing this chicken and dumplings recipe requires the followings: salt and pepper to taste, a tablespoon of olive oil, six chicken thighs with their bones and skin. For salt and pepper you are advised to go on lightly to preserve your health. You will also need four chopped stalks of celery, four chopped carrots, two sliced yellow onions, and two tablespoons of fresh thyme leaves, three grated gloves of garlic, two bay leaves and a half cup of cornstarch. To realize the dumplings, measure two cups of baking flour, tablespoon of baking powder, a half teaspoon of baking soda, six tablespoons of melted unsalted butter, a cup of buttermilk and two tablespoons of chopped fresh parsley. You should have some more parsley for servings. If you do not really appreciate the taste of parsley you can use coriander. Mint fresh leaves are also a good alternative to parsley for servings.
DIRECTION:
Before beginning the cooking, you have to prepare a large pot, a large plate, a wooden spatula, ten cups of water, tools to remove chicken skin and bones (forks and knife), a small and a medium size bowl. Use the large pot firstly and heat the olive oil, add the chicken thighs and let them brown for six minutes on every side. Take them out of the pot and reserve on the large plate. Over medium heat, let the drippings warm and stir in the onions, the carrots, the celery, the thyme and the garlic for six more minutes. Now that the vegetables are softened you can get back the chicken thighs in the pot with the bay leaves and the ten cups of water. After thirty minutes of simmering, the chicken will be fully cooked. So, place them on the plate and take off their bones and skins with the forks and knife. Chop the chicken meat and reserve again. Now, make a thickening mixture in the small bowl. Whisk in the half cup of cornstarch, a teaspoon of salt, a teaspoon of pepper and two cups of cooking liquid. Pour the mixture to the pot and let the stew thicken. For the dumplings, you are going to work it on the medium size bowl. So, whisk in the two cups of baking flour, the baking powder, the baking soda, salt and pepper. Add butter, buttermilk and chopped parsley and whisk well the whole mixture. Back to the pot, drop the dumplings preparation in eight large spoonfuls into the stew, cover the pot, and let it simmer for fifteen minutes. When the dumplings are firms turn off your stove and add the chopped chicken to the stew. Serve with a sprinkle of parsley or coriander.
DESCRIPTION:
Chicken and dumplings is a recipe that each one of you may know from your grandparents cooking habits. This chicken stew recipe demands two hours of preparation and cooking. You should have noticed through the direction section that the preparation requires different steps. However, the directives are clearly given to you starting from the needed tools to make your reading friendly and your cooking process easy. Some tips are proposed to readers in this chicken and dumplings recipe. Else, alternatives to revisit the recipe for you to try different tastes are highly suggested.
