Chris Hasting's Chicken and Dumplings
Comfort Food at its Best
Chris Hastings is the chef/owner of Hot and Hot Fish Club.
Individually blanch all vegetables until just tender in simmering stock. Chill in refrigerator and hold until ready to assemble.
Blend Butter, Flour and Baking Powder, Parsley, Sage, Thyme and Salt and Pepper in Robocoup for 5 seconds. Remove into large bowl. Mix in buttermilk until just combined. Do not over mix. Hold in refrigerator until ready to use.
For Chicken Sauce:
Melt butter in large heavy bottom stainless stock pot over medium heat. Add flour and cook for 15 minutes stirring often. Add 1/3 of the chicken stock. Bring the heat to high and bring to a boil, stirring often with whisk. Once to a boil, add 1/3 repeat until all stock is added. Once all stock is added, simmer for 15 minutes skimming the top often. Hold warm.
To assemble arrange chicken, vegetables and eggs evenly in a pan. Add herbs to chicken sauce. Pour sauce over vegetables and chicken. Place 1 tbs. size dollops of dumplings on top of chicken, vegetables and stock leaving about ½ inch between dollops and until it is evenly covered.
Once assembled, place in 350 degree oven and bake for 30 minutes until dumplings are golden brown.
Recipe courtesy Chris Hastings.