Oct 2, 2007

Chicken and Dumplings

This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.

1 4-lb. heritage chicken, legs removed
Kosher salt and freshly ground black pepper,
to taste
1⁄4 lb. slab bacon, cut into slivers
2 tbsp. canola oil
2 tsp. dried thyme
4 cloves garlic, chopped
4 medium carrots, thickly sliced
4 ribs celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 fresh bay leaf
2 2⁄3 cups flour
1 cup white wine
1 tbsp. baking powder
1⁄2 tsp. baking soda
5 1⁄2 tbsp. melted butter, cooled slightly
3⁄4 cup buttermilk
2 tbsp. finely chopped parsley

1. Halve chicken legs, separating thigh from drumstick; season with salt and pepper; set aside. Put remaining chicken into a pot; cover with salted water; boil. Reduce heat; simmer until breast is just cooked, 12–15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat; cut into 1" chunks; chill. Return carcass to pot; simmer for 1 hour. Strain; reserve 4 cups broth (save remainder for another use).

2. Meanwhile, cook bacon in a large wide pot over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave fat in pot. Add and heat oil; brown drumsticks and thighs, 8–10 minutes. Transfer to a plate. Add thyme, garlic, carrots, celery, onions, and bay leaf; cook until light brown, 18–20 minutes. Add 2⁄3 cup flour; cook for 1 minute. Add wine; cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thighs, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.

3. Whisk together remaining flour, baking powder, baking soda, 1 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl; pour into flour mixture; stir to make a thick batter. Uncover pot; add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer, covered, until dumpings are cooked, 20–25 minutes.

SERVES 8

This article was first published in Saveur in Issue #106

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Ratings & Reviews (7)

by keckery on 2009-08-27

Didn't really think it required 5 1/2 CUPS of butter like in the magazine. Thanks for posting the corrected recipe.

by reginapass on 2009-11-01

Absolutely delicious! This is a fall keeper......

by womandork on 2009-12-22

this is a great recipe. takes a long time but worth it. in the magazine it says 5 cups of butter but its supposed to say 5 tablespoons.

by thomshannon on 2010-01-07

Amanda Cato - Good to point out that you know what authentic and traditional is all about and that this recipe is a variation on the theme. However, try opening your mind a bit. It SAYS Chicken and Dumplings. Not, country side or down home etc.
But, really?!?! Need we be so harsh? It WAS Chicken and Dumplings. It wasn't plain. Don't make it this way then. I wouldn't like the wine in mine, but would LOVE the bacon and the fresh herbs in the dumplings inspires me to add a few more like thyme and rosemary for herbed dumplings.
Hey, you can get Chicken and Dumplings from Cracker Barrel to..they don't put red wine in theirs.
Sit back, relax -let Steaingarten do swinging...

by thomshannon on 2010-01-07

by mrpeyton on 2010-02-01

I was used to boiled chicken with Bisquick dumplings. The friends that I served this to, thought it was the best they have ever eaten. I, on the other hand, thought they were a little too thick. I think I'm going to try to make this again tweaking it, keeping the flavor (divine), and making it a bit more "soupy."