Chicken and Dumplings
Ingredients
- 600 gChicken thigh (cut into large cubes)
- 2 pcCarrot (sliced)
- 2 pcApium graveolens (thinly sliced)
- 1 pcOnion (finely diced)
- 80 gUnsalted butter (divided)
- 230 gWheat flour (divided)
- 150 mlWhole milk
- 1 tbspBaking powder
- 1 tspThyme (leaves only)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (hot)
Method
A rich stew where chicken pulls apart in a cream-bound broth. The spoon-dropped dumplings steam until they become light, pillowy clouds soaked in sauce.
- 1
In a pot, melt 30g of butter. Toss in the minced onion, sliced carrots, and celery. When the onion is translucent, add the chicken pieces. Let them brown slightly without burning the butter.
- 2
Sprinkle 30g of flour over the meat. Stir well to coat every piece. Pour in the hot chicken broth and thyme. Bring to a simmer. The sauce should start to coat the back of the spoon.
- 3
Mix the remaining flour, baking powder, and a pinch of salt. Incorporate the remaining melted butter and whole milk until you get a thick, sticky batter. Do not overwork the dough to keep it light.
- 4
Drop small spoonfuls of batter onto the surface of the simmering broth. Cover tightly. Let cook without lifting the lid. The dumplings should double in size and feel firm to the touch.
Frequently asked questions
How do you get this dish right?
- Never lift the lid while the dumplings are poaching; steam is the secret to their fluffiness.
- If the sauce is too thin, let it reduce slightly before adding the dumplings.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a saucepan with a splash of milk to loosen the sauce.
