Chicken & Dumplings

1/4 C olive oil
2 t salt
2 t pepper
4-5 lb or 6 large chicken breasts
96 oz chicken stock
1 1/2 sticks butter
2 onions, chopped
10 oz bag matchstick carrots
5 ribs celery, diced
1 bulb garlic, minced
47 g or 6 T AP flour
2 t dried thyme
2 t pepper

375 g or 3 C AP flour

137 g or 1 C finely ground yellow cornmeal

4 t baking powder

1 t baking soda

2 t dried thyme

2 t salt

2 t sugar

2 t pepper

1 1/2 C buttermilk

2 eggs

10 T butter, melted and slightly cooled

24 oz evaporated milk

Heat cast iron pan to medium and add 2 T olive oil.
Season chicken with salt and pepper.
Place 3 chicken breasts fat side down in pan and let cook for 5 mins.
Flip chicken, lower heat to medium low, and add 1 C chicken stock.
Cover and steam 16 mins or until cooked all the way through.
Place chicken in stand mixer bowl and let cool 5 mins.
With paddle attachment, mix on low speed for about 45 seconds.
Strain stock to reuse, and repeat with remaining chicken.
Strain stock again and set aside.
In Dutch oven, melt 1 1/2 sticks butter.
Cook onions, carrots, and celery 8 mins.
Add garlic and cook 2 mins.
Stir in flour and cook 2 mins.
Add 2 1/2 quarts chicken stock and reserved chicken stock.
Add shredded chicken, thyme, and pepper.
Bring to a boil.
Leave uncovered while making dumplings.

In a large bowl, whisk together dry ingredients.

Separately, combine buttermilk, eggs, and butter.
Make a well in the flour and pour in buttermilk mixture.
Stir just until dough forms.

Divide dough into 2 halves and set one aside.

Let rest 15 mins.
Using a medium scoop, drop one batch biscuits in a single layer.

Biscuits should not be touching.

Cover and steam over medium heat 20 mins.

Check to make sure biscuits are puffy and dry in the middle.

Remove finished biscuits and repeat for remaining dough.

Return biscuits to soup and reduce to low simmer, uncovered.
When no longer boiling, add evaporated milk.
Yields 8 servings

thenovicechefblog

carlsbadcravings