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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken
2 tablespoons
Unsalted butter
1 tablespoon
Vegetable oil
4
Carrots, diced
1
Onion, diced
5 cloves
Garlic, minced
2
Bay leaves
1 tablespoon
Chopped thyme
1/4 cup
Flour
6 cups
Chicken stock
1/4 cup
Heavy whipping cream
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
1 package
2 quarts
Chicken Stock
- Heat a Dutch oven over medium heat. Melt butter and heat oil, then add carrot, onion, and bay leaves; and cook until vegetables have softened, about 5 minutes.
- Add garlic and thyme, and
cook for 1 minute. - Stir in the flour to make a roux.
- Combine to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
- Slowly pour in the chicken stock, 2 cups at a time, stirring well after each addition.
- Let sauce simmer until it’s thick enough to coat the back of a spoon, about 15 minutes.
- Stir in heavy cream.
- While sauce is simmering, assemble the dumplings.
- In a large bowl, whisk together flour, baking powder and salt.
- In a small bowl, lightly beat eggs and buttermilk together.
- Add egg mixture to flour mixture and stir to combine. Mix until dough just comes together into a thick, cake-like dough.
- Fold the chicken into the sauce and bring to a simmer.
- Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
- Let the dumplings poach for 10 to 15 minutes or until they are firm and puffy.
- Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Dumplings
2 cups
Flour
1 tablespoon
Baking Powder
1 teaspoon
Salt
2
Eggs
3/4 to 1 cup
Buttermilk
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken
2 tablespoons
Unsalted butter
1 tablespoon
Vegetable oil
4
Carrots, diced
1
Onion, diced
5 cloves
Garlic, minced
2
Bay leaves
1 tablespoon
Chopped thyme
1/4 cup
Flour
6 cups
Chicken stock
1/4 cup
Heavy whipping cream
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
1 package
2 quarts
Chicken Stock
- Heat a Dutch oven over medium heat. Melt butter and heat oil, then add carrot, onion, and bay leaves; and cook until vegetables have softened, about 5 minutes.
- Add garlic and thyme, and cook for 1 minute.
- Stir in the flour to make a roux.
- Combine to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
- Slowly pour in the chicken stock, 2 cups at a time, stirring well after each addition.
- Let sauce simmer until it’s thick enough to coat the back of a spoon, about 15 minutes.
- Stir in heavy cream.
- While sauce is simmering, assemble the dumplings.
- In a large bowl, whisk together flour, baking powder and salt.
- In a small bowl, lightly beat eggs and buttermilk together.
- Add egg mixture to flour mixture and stir to combine. Mix until dough just comes together into a thick, cake-like dough.
- Fold the chicken into the sauce and bring to a simmer.
- Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
- Let the dumplings poach for 10 to 15 minutes or until they are firm and puffy.
- Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Dumplings
2 cups
Flour
1 tablespoon
Baking Powder
1 teaspoon
Salt
2
Eggs
3/4 to 1 cup
Buttermilk
