This week, Chef Stuart shows us how to warm up our winters with this Eastern-inspired Chicken and Dumplings dish.
3 Tablespoons Butter
2 Tablespoons Canola Oil
1 cup All-purpose Flour
4 chicken breasts, bone in, skin on
4 chicken thighs, bone in, skin on
Salt And Pepper
2 Carrots, diced
2 Celery stalks, diced
1 yellow onion, diced
1 tablespoon ground Thyme
1/2 tablespoon ground Turmeric
8 cups/ 2 cartons Low Sodium Chicken Broth
1 cup Heavy Cream
2 cups All-purpose Flour
4 teaspoons baking powder
1 teaspoon Kosher Salt
3/4 cup whole milk
4 tablespoons canola oil
2 tablespoons Minced Fresh Parsley
1.Season chicken with salt and pepper, place in flour and completely coat.
2.Heat oil and butter in a heavy based pot over a medium high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook chicken all the way through,
we just want it browned)
3.Now in the same pot, all carrots, celery and onion and cook for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.
4.Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and
5.Remove chicken from pot and using a fork remove skin and discard. Remove chicken and shred using two forks, it will be hot so be careful. simmer for 15-20 minutes. Now make the dough, combine all those ingredients and set aside.
6.Add chicken back to the pot (this seems like a process but its well worth it) along with the cream and stir.
7.Drop tablespoon amounts of dough into the pot until all used up. cover and simmer for 10-1 5 minutes until dumplings are cooked through. Season to taste.
8.Scoop into bowls and sprinkle with chopped parsley.