Chris Hasting's Chicken and Dumplings

Ingredients

Cooking Directions

For filling:

Individually blanch all vegetables until just tender in simmering stock. Chill in refrigerator and hold until ready to assemble.

For Dumplings:

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.

For Assembly:

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.