Chicken & Dumplings

  • 8 chicken pieces (i use skin-on, bone-in thighs)
  • 1 large yellow onion or 2-3 leeks, chopped
  • 1 garlic bulb, cloves peeled and left whole
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 t green peppercorns
  • 1/2 t celery seed
  • 1/2 t dried thyme
  • 1/2 t rubbed sage
  • fresh dill and parsley to garnish
  • 4 c chicken stock
  • 1/2 dry white wine or vermouth


  • 1 2/3 C flour
  • 1/3 C fine cornmeal
  • 3/4 t kosher salt
  • 1 T baking powder
  • 1 c milk
  • 3 T chicken fat or butter
  • 1-2 scallions, thinly sliced
  • 1 T each fresh dill and parsley, chopped

Season chicken with salt and pepper and then brown chicken pieces well on both sides. Remove from pan and reserve 1-2 T of the chicken fat in the pan. Add in the garlic cloves and sauté until lightly browned. Add in onions, carrots, and celery and sweat until softened. Meanwhile grind the green peppercorns, celery seed and dried thyme to a coarse powder in a mortar and pestle or suribachi. Add to the vegetables and cook for a couple more minutes. Deglaze pan with the wine and allow to reduce by half. Add in the broth and make sure all the fond is scraped up from the bottom of the pan. Add the chicken back in on top of the vegetables and cook with the lid on for 45 minutes or until the chicken is cooked through. Add water to the pan is too much has evaporated. Remove the chicken from the pan and spoon the dumpling mixture into the boiling liquid making 10-12 dumplings. Put the lid back on and allow to cook on a slight simmer for 15 minutes. The sauce should have thickened to a gravy and the dumplings should have risen and no longer be wet in the centre. Sprinkle the fresh dill and parsley over the dish and serve.


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