BON APPETIT CHICKEN AND DUMPLINGS RECIPES

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CHICKEN AND DUMPLINGS RECIPE | BON APPÉTIT



Chicken and Dumplings Recipe | Bon Appétit image

Chicken and Dumplings Recipe

Provided by Chef Mike Lata of Fig in Charleston SC

Yield 6–8 servings

Number Of Ingredients 18

1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoons freshly grated nutmeg
1/2 tablespoon kosher salt
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4'-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4'
1 leek, halved lengthwise, cut crosswise into 1/4'-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan

Steps:

  • If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
  • Gently mix ricotta, 1/2 cup plus 2 Tbsp. flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
  • Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook.
  • Do Ahead: Gnocchi can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
  • Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
  • Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
  • Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
  • Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

CHICKEN AND DUMPLINGS WITH MUSHROOMS RECIPE | BON APPÉTIT



Chicken and Dumplings with Mushrooms Recipe | Bon Appétit image

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

Provided by Alison Roman

Yield 6 Servings

Number Of Ingredients 18

6 oz. slab bacon, cut into ¼” pieces
¼ cup all-purpose flour
4 chicken legs (drumsticks with thighs; about 2 lb.)
Kosher salt and freshly ground black pepper
1½ pound mixed mushrooms
1 medium onion, chopped
6 cloves garlic crushed
¼ cup dry white wine
6 sprigs thyme
2 bay leaves
8 cups low-sodium chicken broth
¾ teaspoon kosher salt, plus more
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon freshly grated nutmeg
? teaspoon freshly ground black pepper
2 large eggs
¼ cup whole milk

Steps:

  • Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.
  • Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.
  • Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.
  • Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2½ hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.
  • Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.
  • DO AHEAD: Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

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