SilverSage
Resident Crone
I make about 1/3 of this for 2 of us, but we're not big eaters, and I don't like a lot of leftovers. This would feed about 6 people for the whole batch. I use all s/b chicken thighs, because it's easier than dealing with the bones later, although you might get more richness if you keep them through the first cooking. With the long stewing, breast meat would be dry and stringy. The thigh meat stays juicy with the long cook time. If I use a box of chicken stock, I boost is with chicken bullion. If I use homemade, it depends on how strongly flavored it is.
3 pounds chicken parts.
Flour, salt, pepper for dredging.
Olive oil for Browning
8 oz mushrooms, sliced
1 large onion, chopped
2 large carrots, sliced
1 celery rib, chopped
3 cloves garlic, minced
1/3 cup flour
4 1/2 cups chicken stock
2 tsp chicken better than bullion (or to taste -optional)
1/2 cup dry white wine
1 1/2 cup heavy cream
2 tsp sugar
2 small bay leaves
5 peppercorns
2 tsp chopped parsley
Handful of thawed frozen peas
Dredge the chicken in well seasoned flour, then brown in oil in a Dutch oven or stock pot. Remove chicken and set aside.
Brown mushrooms in the same pot.
Add carrots, celery, onion and cook until onion is softened an slightly golden on the edges. Add more oil if necessary.
Add garlic and stir for a minute until it's fragrant
Stir in flour and cook out the 'raw' for a couple minutes.
Add wine and stock, and whisk smooth.
Add sugar, bay, peppercorns, and check for flavor and seasoning. If using bullion, add it before adjusting salt.
Put chicken back in the pan, and bring to a simmer.
Reduce heat and cover. Simmer until chicken is cooked, about 20-30 minutes.
Remove chicken, discard bay, skim fat if necessary (if you had skin on)
Pull chicken from the bones, and shred into fork sized bites.
Return chicken to the stew, and bring back to a simmer. Check seasoning.
Drop dumplings on top - I use a generous 2 tablespoon scoop.
Cover and simmer about 15-20 minutes until a toothpick comes clean from the dumplings.
Carefully removed a couple dumplings and stir in the chopped parsley and peas.
Buttermilk Dumplings - I don't mix these up until I'm ready to use it.
2 cups (10 oz) flour
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tlbs minced parsley
3/4 cup cold buttermilk (plus extra)
4 tlbs melted butter
Whisk together all the dry ingredients.
Whisk cooled butter into cold milk.
When ready to use, add the liquid to the dry, and combine lightly.
Add more milk as necessary to make a moist, but still thick batter, a tablespoon at a time.
Drop by spoonfuls into the stew pot.
Cover and simmer until done.
3 pounds chicken parts.
Flour, salt, pepper for dredging.
Olive oil for Browning
8 oz mushrooms, sliced
1 large onion, chopped
2 large carrots, sliced
1 celery rib, chopped
3 cloves garlic, minced
1/3 cup flour
4 1/2 cups chicken stock
2 tsp chicken better than bullion (or to taste -optional)
1/2 cup dry white wine
1 1/2 cup heavy cream
2 tsp sugar
2 small bay leaves
5 peppercorns
2 tsp chopped parsley
Handful of thawed frozen peas
Dredge the chicken in well seasoned flour, then brown in oil in a Dutch oven or stock pot. Remove chicken and set aside.
Brown mushrooms in the same pot.
Add carrots, celery, onion and cook until onion is softened an slightly golden on the edges. Add more oil if necessary.
Add garlic and stir for a minute until it's fragrant
Stir in flour and cook out the 'raw' for a couple minutes.
Add wine and stock, and whisk smooth.
Add sugar, bay, peppercorns, and check for flavor and seasoning. If using bullion, add it before adjusting salt.
Put chicken back in the pan, and bring to a simmer.
Reduce heat and cover. Simmer until chicken is cooked, about 20-30 minutes.
Remove chicken, discard bay, skim fat if necessary (if you had skin on)
Pull chicken from the bones, and shred into fork sized bites.
Return chicken to the stew, and bring back to a simmer. Check seasoning.
Drop dumplings on top - I use a generous 2 tablespoon scoop.
Cover and simmer about 15-20 minutes until a toothpick comes clean from the dumplings.
Carefully removed a couple dumplings and stir in the chopped parsley and peas.
Buttermilk Dumplings - I don't mix these up until I'm ready to use it.
2 cups (10 oz) flour
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tlbs minced parsley
3/4 cup cold buttermilk (plus extra)
4 tlbs melted butter
Whisk together all the dry ingredients.
Whisk cooled butter into cold milk.
When ready to use, add the liquid to the dry, and combine lightly.
Add more milk as necessary to make a moist, but still thick batter, a tablespoon at a time.
Drop by spoonfuls into the stew pot.
Cover and simmer until done.
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