Chicken and Dumplings

Chicken and Dumplings (Adapted from Tyler Florence)

For the stock and meat

3 to 3 1/2 pound whole chicken
2 bay leaves
6 sprigs thyme
5 black peppercorns
1 head garlic, split in half crosswise
2 tablespoons salt
water

For the sauce

2 tablespoons butter
2 tablespoons olive oil
3/4 cup diced carrot
3/4 cup diced celery
3 garlic cloves, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups homemade chicken stock
1 cup frozen pearl onions
1 cup frozen peas
1/4 cup heavy cream

For the dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1/4 cup chopped chives
about 1 cup buttermilk

Remaining ingredients

fresh ground black pepper
chopped chives

To prepare the stock and meat

In a large Dutch oven, add chicken, bay leaves, thyme, peppercorns, garlic and salt - add enough water to cover. Place pan over medium-high and bring mixture to a boil. Reduce heat to a simmer and cook, skimming the fat and scum off the surface as it cooks, until the chicken is very tender, about 1 hour to 1 1/2 hours. Remove from the heat - carefully take chicken out and set on a plate, then strain out the vegetables from the stock. Shred the meat from the chicken and reserve. Set aside 6 cups of the stock to be used in the sauce.

To prepare the sauce

In a Dutch oven, heat butter and oil over medium. Stir in carrot, celery, garlic and bay leaves - cook until the vegetables have softened, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Gradually whisk in the homemade stock - stir in pearl onions and peas. Bring mixture to a simmer and cook until the sauce begins to thicken, about 15 to 20 minutes - stir in cream.

To prepare the dumplings

Meanwhile, in a large bowl, whisk together flour, baking powder and salt.

In a small bowl, whisk together eggs, chives and about 3/4 cup of the buttermilk. Pour into the dry ingredients and mix just until combined - if the dough seems dry, add enough of the remaining 1/4 cup buttermilk to moisten. The batter should be fairly thick.

Stir reserved shredded chicken into the sauce, then bring back up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the simmering sauce. Cover the pot and cook until the dumplings are firm and puffy, about 10 to 15 minutes.

Discard bay leaves and season mixture with fresh ground black pepper. Top with chopped chives to serve.

Makes about 6 servings.

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