Chicken and Dumplings
Makes 6-8 servings
Chicken
1 (4 to 5 pound) whole chickene
Kosher salt
Coarse-ground pepper
2 tablespoons canola oil
8 cups chicken broth
2 chicken bouillon cubes
1 medium onion, chopped
2 stalks celery, sliced diagonally
2 large carrots, peeled and sliced
4 ounces cremini mushrooms, sliced
2 sprigs fresh thyme
⅓ cup all-purpose flour
2 tablespoons heavy cream
¾ cup frozen peas, thawed
Dumplings
2 cups all-purpose flour
¼ cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh Italian parsley, plus more for garnish
1½ teaspoons chopped fresh thyme
1½ teaspoons chopped fresh rosemary
1 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted
Chopped chives, for garnish (optional)
Preheat the oven to 425 degrees F.
Rinse the chicken inside and out, and pat the outside dry with paper towels. Generously season the inside of the chicken with salt and pepper. Rub oil on the chicken and sprinkle salt and pepper over the surface of the skin. Roast the chicken until golden brown and the juices run clear, about 1½ hours, rotating the pan halfway through the roasting time. Remove the chicken from the oven and drain off the chicken fat into a measuring cup. You should have at least ¼ cup. Cover the chicken with aluminum foil and allow to cool for 20 minutes.
When the chicken is cool enough to handle, remove the skin and bones from the meat. Shred the chicken and set aside. Discard the skin and bones. Heat the chicken broth and bouillon cubes in a medium saucepan over medium heat, stirring occasionally to dissolve the bouillon cubes. Reduce the heat to low to keep warm.
Heat ¼ of the reserve chicken fat in a Dutch oven over medium heat. Add the onions, celery, carrot, mushrooms, and thyme. Season with salt and pepper. Cook until the vegetables are tender, about 4 minutes, stirring occasionally. Sprinkle in ⅓ cup flour, stirring constantly for 1 minute.
Slowly whisk in the warm chicken stock until no lumps remain. Add the chicken and peas and bring the broth to a boil. Reduce the heat to medium-low and simmer gently. Stir in the heavy cream. Season with salt and pepper to taste.
Meanwhile make the dumplings. Whisk the flour, cornmeal, baking powder, baking soda, salt, and pepper in a medium bowl. Stir in 1 tablespoon chopped parsley, thyme and rosemary. Next, whisk the buttermilk and egg in a small bowl and add to the dry ingredients. Stir in the melted butter. (Do not overmix.)
Scoop heaping tablespoons of the dumpling mixture onto the stew, leaving a little space between the dumplings.
Cover the pot and reduce the heat to low. Cook until the dumplings are puffed and cooked through, about 18 mins.
Remove lid and ladle the stew into bowls. Garnish with parsley and serve.