7/19/2023 0 Comments Chicken dumplings![]() ![]() Add the buttermilk, butter, thyme, parsley and dill and stir to form a thick, very sticky dough. Return the chicken and any drippings to the pot and bring the stew to a simmer.įor the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, baking soda and pepper. Using a skimmer or wide spoon, skim the fat from the surface of the sauce in the pot. When the chicken is cool enough to handle, remove the skin and bones and discard. Remove the pot from the heat and transfer the chicken to a cutting board. Bring the stew to a boil, reduce the heat to low, cover and simmer until the chicken is fully cooked, about 1 hour. Tie the thyme, parsley and bay leaves together with kitchen twine, drop the bundle into the broth and add the chicken, taking care to fully immerse it in the liquid. Add the sherry and stir, scraping up any bits stuck to the pot. Add the garlic and when it releases its fragrance, stir in the flour and cook, stirring, for 2 to 3 minutes. Add the carrots, fennel and parsnip and cook until just tender, 4 to 5 minutes. Add the onion and 1/2 teaspoon of salt and cook until soft, about 5 minutes. Set aside.Īdd the butter to the same pot and melt over medium-high heat. Transfer to a plate and repeat with the remaining chicken. When the oil is shimmering, add half of the chicken and cook until golden on both sides, about 10 minutes. Heat the oil in a large Dutch oven over medium-high heat. For the stew: Pat the chicken dry with paper towels and season with salt and pepper. ![]()
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