CHICKEN WITH GREEN DUMPLINGS-BILL NEAL

CHICKEN WITH GREEN DUMPLINGS APPEARS IN

   YIELDS

8 TO 10

servings

BILL NEAL'S SOUTHERN COOKING

By Bill Neal Published 1985

While growing up, I always thought of chicken and dumplings as a rustic farm dish. Perhaps it was just the lack of euphony in the word dumpling—phonics have ruined the reputation of more than one dish. Yet the balance of a perfectly poached bird napped in a mushroom sauce and garnished with savory, fresh herb pillows is worthy of the most elegant menus.

INGREDIENTS

METHOD

1 chicken weighing about 4 pounds (1800 g), poached

THE SAUCE

8 tablespoons (118 ml) chicken fat

1 cup (235 ml) chopped onion

2 cups (475 ml) chopped fresh mushrooms 1 garlic clove, minced

9 tablespoons flour

6 cups (1410 ml) chicken stock

1⁄2 cup (118 ml) heavy cream

Salt and freshly ground black pepper

12 drops Tabasco sauce

THE DUMPLINGS

11⁄2 cups (183 g) flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1 egg well beaten, with enough milk added to equal 7⁄8 cup (205 ml)

2 tablespoons chopped, fresh basil or 1 tablespoon dried

2 tablespoons chopped, fresh parsley

4 tablespoons chopped scallions (green and white parts)

RECOMMENDED EQUIPMENT

A 5-quart (5 L) heavy-bottomed saucepan with lid.

Heat the chicken fat over medium heat in the saucepan. Add the onion and sauté until translucent. Add the mushrooms and continue cooking until the moisture evaporates, about 7 minutes. Stir in the garlic and cook for 2 minutes. Make a roux by adding all the flour at once and stir continuously for 3 minutes. The flour will take on color from the mushrooms; do not let it brown from the heat.

Pour in the stock and cream, stirring continuously, and simmer for 15 minutes. Roughly chop the reserved chicken, add it to the stock, and simmer 15 more minutes. Season well with salt, pepper, and Tabasco sauce. Prepare the dumpling batter.

Sift the flour, baking powder, salt, and sugar together twice. Make a well in the center of the dry ingredients and quickly stir in all the liquid. Gently fold in the herbs and scallions.

Drop by large spoonfuls into the simmering broth with chicken. The dumplings can be very close together. Cover tightly immediately, and reduce heat so liquid bubbles, but does not boil. Cook 10 minutes or until tender.

To serve, place the chicken in its sauce in the center of a large, heated serving platter. Garnish around the edges with the herb dumplings.