Old Fashioned Chicken and Dumplings

I have made Chicken and Dumplings countless times over the years. But this is the first time with “old-fashioned” flat noodles. And I gotta say, I prefer these to the traditional drop-style biscuits. They are a little lighter and less filling. Rolling out and cutting the dough is a breeze…just keep the surface and the dumplings well floured.

Ingredients:

• 2 pounds of chicken, legs and thighs

• White onions, peeled

• Carrots, peeled

• Celery

• 1 sprig of rosemary

• 1 sprig of sage

• 3 cups of low-sodium chicken stock

• 1/2 cup of frozen peas

• 1/2 cup of dry sherry

• 1/2 cup cream

• 1 teaspoon of herbes de Provence

• Kosher salt and fresh ground black pepper

• Medium Bay leaf

• 1 cup of flour

• 1/4 cup of solid shortening or lard

• 1/4 teaspoon of baking powder

• 1/2 cup of whole milk

• 1/4 teaspoon of salt

• 3 tablespoons of cornstarch

• Chopped parsley

Directions:

• In a large saucepan, put the chicken stock, the rosemary, the sage, the sherry, the herbes de Provence, the Bay leaf, the chicken pieces, 1/2 onion (cut into quarters), 1 medium carrot (cut into fourths), 1 celery stalk (cut into fourths), and bring to a boil, lower the heat, cover, and cook for about 60 minutes.

• When the chicken is done, remove it and the vegetables, save the broth, and discard the vegetables. Let the chicken cool until you are able to handle it. Remove the skin and bones then chop the meat and set aside.

• To the stock, 1/2 cup of white onions, 1/4 inch dice, 1/2 cup of carrots, 1/4 inch dice, 1/2 cup of celery, 1/4 inch dice. Bring to a low simmer for about 30 minutes uncovered. Add the cream. To thicken, mix 3 tablespoons of cornstarch with 3 tablespoons of water. Add to the stock, stirring, and simmer until thickened, about 5 minutes. Add 1/2 cup of peas.

• To make the dumplings (can be done while the chicken is cooking). In a medium bowl, combine the flour, the baking powder, the salt, and the shortening. With a fork or dough cutter, mix everything together.

• Add some milk and mix until the mixture is soft.

• Knead a few times on a floured surface. Roll out to 1/8 inch thickness. Cut dough into 1” by 2” pieces and add to the simmering stock. Cover, and cook about 15-20 minutes.

• Ladle into bowls and sprinkle with fresh chopped parsley.

•