|1 tbsp||(15 mL) Olive oil|
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into 10 pieces|
|Salt and pepper|
|3||Stalks celery, chopped|
|3||Medium carrots, chopped|
|1||Large onion, chopped|
|1||Sprig fresh thyme or 2 tsp (10 mL) dried thyme|
|2||Cloves garlic, minced|
|8 cups||(2 L) Low sodium chicken broth|
|2 cups||(500 mL) Water|
|2 1/2 cups||(625 mL) Flour, divided|
|1 tbsp||(15 mL) Baking powder|
|1/2 tsp||(2 mL) Baking soda|
|6 tbsp||(90 mL) Butter, melted|
|3/4 cup||(175 mL) Buttermilk|
|2 tbsp||(30 mL) Chopped fresh parsley|
HEAT oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Working in batches, brown the chicken for 4-5 minutes per side. Transfer to a plate and set aside.
ADD celery, carrot, thyme and garlic to the same pot. Cook, stirring for 5-7 minutes. Return chicken to the pot; add bay leaves, chicken stock and water. Bring to a boil then reduce heat to medium-low. Simmer for 30-35 minutes or until chicken is cooked to an internal temperature of 185°F (85°C). Remove the bay leaves and discard. Transfer chicken to a clean plate and let cool. Shred the chicken using two forks and return to the pot. Discard the skin and bones.
WHISK together ½ cup (125 mL) flour, 2 cups (500 mL) of the cooking liquid, ¼ tsp (1 mL) each of salt and pepper. Slowly whisk this mixture back into the pot with the chicken and simmer until thickened, about 8-10 minutes. Adjust seasoning to taste.
WHISK the remaining flour, baking powder, baking soda, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper in a medium bowl. Whisk in melted butter, buttermilk and parsley.
REDUCE heat to low. Drop 12 spoonfuls of the dumpling mixture into the chicken. Simmer, covered until the dumplings are firm, about 12-15 minutes. Serve sprinkled with fresh parsley.
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