One Pot Meal: Season Stepp’s Chicken and Herb Dumplings

Season Stepp with Swamp Rabbit Cafe and Grocery shares her one pot recipe of Chicken  and Herb Dumplings.  To sign up for upcoming classes at the cafe: http://www.swamprabbitcafe.com/events/cooklocal

Recipe:

 

Chicken and Herb Dumplings

 

Olive oil

2 tablespoons unsalted butter, plus 2 tablespoons for the dumplings, such as Happy Cow Creamery

1 onion, peeled and diced

2 garlic cloves, peeled and minced or pressed

1 celery stalk, diced

2 carrots, scrubbed and diced

2 tablespoons all-purpose flour, plus 1 cup for the dumplings

4-6 cups homemade or organic chicken stock

2 cups kale, washed and thinly sliced (optional)

2 chicken leg quarters, cooked and shredded, such as Bethel Trails or Lush Acres Farms

1 cup buttermilk, warmed, such as Southern Oaks

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup mixed chopped herbs, such as thyme, parsley, chives, etc

 

  1. Heat a wide, heavy-bottomed pot over medium heat. When hot, add enough olive oil to coat the bottom of the pan.  Add butter and melt.  Once the butter is foamy, add the onion with a generous pinch of kosher or sea salt and stir to coat.  Allow to cook until translucent, about 4—5 minutes.  Add garlic, celery, and carrots; cook until the carrots begin to soften, about 5-10 more minutes, stirring occasionally.
  2. Sprinkle with 2 tablespoons flour and cook, stirring constantly, until the flour toasts slightly, about 3-4 minutes. Add about 1/4 cup of chicken stock and whisk vigorously to incorporate.  Once that has cooked in, add another 1/4 cup stock and repeat until the first cup has been incorporated.  Add the remaining stock and bring to a low boil.
  3. Meanwhile, melt the remaining 2 tablespoons butter and mix with the warm buttermilk.
  4. In a mixing bowl, whisk together 1 cup all-purpose flour with baking powder, baking soda, and chopped herbs. Pour in the buttermilk mixture and stir with a wooden spoon or spatula until combined.  Allow the batter to rest for about 2-3 minutes.
  5. Add the kale and chicken to the pot and season well to taste with kosher salt and freshly ground black pepper.
  6. Use an ice cream scoop or medium portion scoop to drop the batter into the simmering stock, leaving about an inch between each dumpling. You may have to work in batches.  Place the lid onto the pot and allot the dumplings to cook until they are firm to the touch, about 6-8 minutes.  Use a slotted spoon to remove cooked dumplings and repeat with the remaining batter.

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