The major difference in the recipe is that the dumplings are rolled, which is a thing for 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 a la 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:
Time: 2 Hours
References:
Equipment: Dutch Oven
Rolling pin
Ingredients:
Protein
8 boneless skinless chicken thighs
High Temp oil
Aromatics
Yellow Onion
Carrot
Celery
Garlic
Black pepper
Bay leaf
Thyme
Rosemary
Liquid
Chx stock
Dry white wine
Dumplings (Rolled Thick Noodles)
1 cups AP flour
1 teaspoon baking powder
1 egg
3 tablespoons Chx Stock
Garnish
Celery leaves
Black Pepper
Instructions:
8 chicken thighs). 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 skin side down. Usually 4 thighs can be done at a time. Once the skin is crisp, remove from the dutch oven and finish the remaining pieces. Remove all chicken from the pan. Remove the chicken skin and retain for garnish.
Add Mirepoix to the dutch oven and saute until lightly golden. Stir in minced garlic, black pepper, and bayleaf, then saute for no longer than 2 minutes.
Deglaze with white wine, and reduce until just about evaporated, Add chicken stock.
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. Briase for 2 hours.
Build Dumpling dough. Mix all
Remove chicken, and herbs. Add more Chx Stock if nesscary
Date:
Photo
Tasting Journal
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