Intro:
The major difference in the recipe from more traditional ones is that the dumplings are rolled, which is unique twist from the coastal south. They are chemically leavened thick ribbon noodles that are boiled in the broth.
Why it works: Boiling the floury rolled dumplings in the broth thickens the liquid of the dish without the use of a roux. Due to the thickening agent being added by the dumplings, the sauce may have a chance to taste floury or doughy as the flour has not been cooked like in a roux. Due to this, we Braise the chicken to establish a deep base flavor and introduce a bit of acidity to cut through the starch.
Yield: 8 Portions
Time: 1.5 hours
Pairing:
References:
Equipment:
7.5 qt Dutch Oven
Rolling pin
Mixing Bowl
Wooden Spoon
Pastry Mat
Cutting Board
Chef knife
optional (pizza cutter)
tongs
Ingredients:
8 boneless skinless chicken thighs
2 tablespoon canola oil
2 Yellow Onion
2 carrots Carrot
2 stalks Celery
1 head Garlic
Kosher Salt
Black pepper
3 Bay leaf
5 springs Thyme
2 springs Rosemary
1 Lemon
1 bunch Parsley
4 qt. Chicken stock
1/2 cup Dry white wine
1 cup AP flour
1 teaspoon baking powder
1 egg
Instructions:
Pat chicken dry with a paper towel, and season with salt
Mes en place aromatics. Cut Mirepoix (onion, carrot, and celery) into a medium dice. Mince garlic.
Heat oven to 300 F degrees.
Heat Dutch Oven to high heat, and lay chicken presentation side down. Usually 4 thighs can be done at a time. Once the surface is crisp, remove from the Dutch oven and finish the remaining pieces. Remove all chicken from the pan.
Add Mirepoix to the Dutch oven and sauté until lightly golden. Stir in minced garlic, black pepper, and bay leaf, then sauté for no longer than 2 minutes.
Deglaze with white wine, and reduce until just about evaporated.
Place chicken on top of mirepoix, and add chicken stock until just about covering the skin. Add steam of rosemary and thyme.
Place in the oven with the lid off. Braise for 45 minutes hours.
Build dumpling dough. Sift all dry ingredients together, add egg to well. Gently work in stock with a wooden spoon until it pulls away from the side.
Gently flour a work station, and roll out dough into a .5 cm uniform thickness. using a sharp knife or pizza cutter, cut strips into a 1x3 inch strips.
Remove Dutch oven from oven, and place onto stove top.
Remove Chicken and herbs from braise, and add more stock it needed.
Increase heat to a rolling boil, and slowly add rolled dumplings to Dutch oven.
Once all rolled dumplings float, add shredded chicken and minced herbs back.
Serve in bowl, and serve with a garnish of squeezed lemon juice and fresh minced parsley.
Plating Instructions
Tasting Journal
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