Chicken and Buttermilk & Chive Dumplings with a 2008 Los Vascos Sauvingnon Blanc.

Yep you read that right! A glass of wine with my Chicken and Dumplings!

So tonight I started dinner very late and didn’t get my first bite until about 10:30. I was supposed to get the chicken and chicken stock started when I got home at 6:30, but didn’t until about 7:30. I’ll call this quick stock since I usually let my chicken stock simmer a longer than I did.

The recipe turned out excellent. I did have some problems getting my sauce thickened up. But with another pan and some butter and flour, I fixed it. Seasoning was good on this. I always season as I move through a recipe. I was a bit worried about the dumplings. This dish is made to be eaten right away. The first dumplings out of the pot were light and puffy. My fork cut right through it and the first bite was so good! The other dumplings that sat in the pot after cooking, continued to cook and became more dense. Don’t get me wrong, they still taste wonderful, its just a bit heavy, so small chunks are key! I’m going to bed happy tonite! :)

Here is the basic recipe, adapted from Tyler Florence.

Ingredients

Chicken and Stock:

• 1 (3 to 31/2 pound) whole organic chicken
• 2 bay leaves
• 6 sprigs thyme
• 4 to 5 black peppercorns
• 1 head garlic, split through the equator
• 2 tablespoons salt

Directions

Buttermilk-Chive Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup chopped chives
• 3/4 to 1 cup buttermilk

Sauce:

• 2 tablespoons butter
• 2 tablespoons oil
• 2 carrots, diced
• 2 stalks celery diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 1 cup frozen peas
• 1 cup frozen pearl onions
• 1/4 cup heavy cream
• Freshly ground black pepper, for garnish
• Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.