Chicken and Herby Dumplings CLINTON KELLY | Chew Recipe Vault

ingredients
CHICKEN SOUP :
2 pounds chicken thighs ( boneless, skinless, cut into 1-inch chunks )
2 tablespoons olive oil
1 cup cremini mushrooms ( stems removed, thinly sliced )
1 yellow onion ( peeled, small cube )
1 leek ( white and light park parts only, root end removed, thinly sliced into rounds )
4 cloves garlic ( peeled, smashed )
2 carrots ( peeled, small die )
1 cup blank wine
2 cups constituent chicken stock
5 sprigs thyme ( ties with butcher ’ s string )
2 true laurel leaves
Kosher salt and newly prime black pepper ( to taste )
1/4 cup parsley ( roughly chopped, to garnish )
HERBY DUMPLINGS :
1 and 1/2 cups general-purpose flour
2 and 1/2 teaspoons baking gunpowder
1 teaspoon baking pop
1/2 teaspoon Kosher salt
1 tablespoon fresh tarragon ( leaves only, approximately chopped )
1 tablespoon fresh chives ( roughly chopped )
1/2 tablespoon thyme ( leaves only, approximately chopped )
4 tablespoons unsalted butter ( cold, cut into cubes )
2/3 cup homely yogurt

directions
Preheat the oven to 325ºF.
Season the chicken pieces with salt and capsicum to taste. In a bombastic Dutch oven over medium-high inflame, warm the olive oil. Add the wimp, in batches if necessary, and brown the chicken on all sides, about 2-3 minutes per side. Remove the chicken to a plate and set aside.
Add the mushrooms to the Dutch oven and saute until golden brown, about 3-4 minutes. Add onion, leek, garlic and carrots and cook until soft and translucent, about 3-4 minutes. Season to taste with salt and capsicum. Deglaze the Dutch oven with white wine and cook until the wine has reduced by half, about 3 minutes.
Add the chicken stock, thyme, bay leaves, and chicken with any roll up juices back to the Dutch oven. Bring to a boil, and cover with a hat. rate on the center rack of the oven and cook for 45 minutes.
meanwhile, make the dumplings.
For the Herby Dumplings : In the bowl of a food central processing unit fitted with a blade attachment, pulse together the flour, baking powder, baking sodium carbonate, salt, tarragon, chives and thyme. Add butter and pulsation again until just combined. Add the yogurt and pulse until the mix comes together. Remove to clean surface and form the dough into a bushy harrow.
Remove the pot from the oven, target on the stove and remove the lid. Adjust the set on the oven to broil. Bring soup to a simmer over medium hotness. Using your hands, break apart the boodle into golf ball-sized pieces. Drop the dough pieces into the pot, breed, and allow to cook for another 12-15 minutes, or until the dumplings are cooked through.
Return the batch to center rack of the oven and broil, uncovered until dumplings are gold brown university, about 5 minutes. Remove from the oven and allow to cool slightly before serving.
Ladle the soup into bowling ball, trim with parsley and serve !
Tip : Use the kernel from a rotisserie chicken to cut down and homework and cook time !