Elevated Southern Chicken and Dumplings

Ingredients

• 1.5 pounds (700g) Boneless, skinless chicken thighs (Cut into 4 pieces each with scissors)
• to taste Black pepper (Enough to season all chicken pieces)
• 1 teaspoon Mixed dried herbs (Such as thyme, oregano, or Italian blend)
• to taste Salt (For seasoning chicken and broth)
• 0.5 cup (50-60g) All-purpose flour (For coating chicken)
• 2 tablespoons Neutral oil or bacon grease (For browning chicken)
• 8 ounces (227g) Mushrooms (Halved or quartered if large)
• 2 bunches Green onions (Whites and greens separated, greens reserved for garnish)
• 1 cup (approx.) White wine (For deglazing (optional, can use water or stock))
• 1 pound (450g) Carrots (Thick-sliced)
• 4 cups (1 quart/946ml) Chicken stock (Low sodium preferred)
• 1 head Garlic (Cloves smashed, skins on)
• 12 ounces (340g) Green beans (Cut into bite-size pieces)
• 1 tablespoon Fresh rosemary (Finely chopped, for dumplings)
• 1 tablespoon Fresh sage (Finely chopped, for dumplings)
• 1 Lemon (Zest for dumplings, juice for broth)
• 2 cups (230g) Cake flour (or all-purpose flour) (For dumplings)
• 2 teaspoons Baking powder (For dumplings)
• 0.5 teaspoon Salt (for dumplings) (For dumplings)
• 0.5 teaspoon Garlic powder (For dumplings)
• 3 tablespoons Butter (Melted, for dumplings)
• 1 cup (240ml) Milk or water (For dumplings, add as needed)
• 5 Egg yolks (For liaison (reserve whites for another use))
• 0.5 cup (120ml) Heavy cream (For liaison)

Instructions

1. Prep Chicken

   Using kitchen scissors, cut each chicken thigh into 4 pieces. Pat dry if wet.

   Time: PT5M

2. Season and Flour Chicken

   Season chicken pieces generously with salt, pepper, and mixed dried herbs. Toss with 0.5 cup (50-60g) flour to coat evenly.

   Time: PT3M

3. Brown Chicken

   Heat a good film of oil or bacon grease in a large Dutch oven over high heat. Add chicken pieces one at a time in a single layer. Brown well on one side before flipping. Do not overcrowd.

   Time: PT8M

   Temperature: High heat

4. Add Mushrooms

   Halve or quarter mushrooms. Push browned chicken to one side of the pot. Add mushrooms to the empty side and sauté until they start to brown, about 3 minutes.

   Time: PT5M

   Temperature: Medium-high heat

5. Add Green Onion Whites

   Trim and slice green onions, separating whites and greens. Add whites to the pot with mushrooms. Sauté for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Deglaze and Add Carrots

   Pour in about 1 cup white wine (or stock/water) to deglaze, scraping up any browned bits. Add thick-sliced carrots.

   Time: PT3M

   Temperature: Medium-high heat

7. Add Stock, Garlic, and Simmer

   Add chicken stock, a pinch or two of salt, and all smashed garlic cloves (skins on). Stir, bring to a boil, then reduce to a spirited simmer. Cover and cook for 45 minutes.

   Time: PT45M

   Temperature: Simmer

8. Prep Green Beans

   While stew simmers, cut green beans into bite-sized pieces.

   Time: PT3M

9. Add Green Beans

   After 45 minutes, add green beans to the pot. Continue simmering for 15 minutes.

   Time: PT15M

   Temperature: Simmer

10. Make Dumpling Dough

    Finely chop rosemary and sage. Zest lemon. In a bowl, combine 2 cups cake flour (or AP), 2 tsp baking powder, 0.5 tsp salt, 0.5 tsp garlic powder, chopped herbs, and lemon zest. Melt 3 tbsp butter and mix in. Add just enough milk or water (up to 1 cup) to form a shaggy, sticky dough. Do not overmix.

    Time: PT8M

11. Form and Drop Dumplings

    With wet hands, gently roll dough into small balls (no larger than 1 inch). Drop into simmering broth. Ensure broth is at a low boil. Cover and cook without peeking for 10-15 minutes.

    Time: PT5M

    Temperature: Low boil

12. Prepare Liaison

    While dumplings cook, separate 5 egg yolks. Whisk yolks with 0.5 cup heavy cream until smooth.

    Time: PT3M

13. Finish with Liaison and Lemon

    When dumplings are done (tear one open to check—should look like bread), reduce heat to stop boiling. Briskly stir in liaison. If needed, gently reheat until broth thickens slightly. Squeeze in juice of half a lemon (more if not using wine). Adjust salt to taste.

    Time: PT5M

    Temperature: Below simmer

14. Finish and Serve

    Stir in reserved green onion tops. Ladle into bowls and serve hot.

    Time: PT2M

15. Cleanup

    Wash all used utensils, bowls, pot, and clean work surfaces.

    Time: PT25M

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

48g

Fat

22g

Fiber

6g