Chicken and dumplings
Brian Lagerstrom · ♥ 20.4K likes · 647.4K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole boneless skinless chicken thighs
- salt
Season the thighs on both sides with salt and black pepper.
- 300 g white onion
- 150 g celery
- 150 g carrots
- 150 g fennel
- 4–5 cloves garlic cloves
Weeknight dice the onion, medium dice the celery and carrots, dice the fennel and smush the garlic into the same bowl.
- 115 g butter
Melt the butter in a heavy bottom pot over medium heat.
- salt
Add all the vegetables and a strong pinch of salt and sweat them six to eight minutes over medium, stirring often, without browning.
- 135 g all-purpose flour
Stir in the flour to start a roux until there are no lumps.
- 1200 g store-bought chicken broth
- 100 g heavy cream
- 3 sprigs thyme
- bay leaves
- 2 g poultry seasoning
Add the chicken broth, heavy cream, thyme, bay leaves and poultry seasoning.
Cut the roasted chicken into strips and chop it roughly into medium to small irregular pieces.
- 200 g frozen peas
Add the chicken and the frozen peas, stir and scrape the bottom; keep the heat at medium low or lower from here.
- 360 g all-purpose flour
- 8 g salt
- 12 g baking powder
Combine the dumpling flour, salt, baking powder and black pepper.
Dumpling dough with minimal stirring
- 4 g black pepper
- 75 g melted butter
- 340 g milk
Stream in the warm melted butter and milk and stir only until barely combined; do not develop gluten.
- salt
Taste the chicken mixture and add one more strong pinch of salt; there is no seasoning it once the dumplings are on.
Quenelle 12 to 16 dumplings with two teaspoons and drop them in.
Lower the heat, lid on, and cook 15 minutes until the dumplings have grown and are not gluey inside.
Ladle the chicken gravy into a bowl and top with two to three dumplings per person.
Texture and serving