Chicken and Dumplings

It's a matter of days... 10 to be exact. To when I don my black and gold cap and gown and graduate! I didn't attend my first college graduation. I had my diploma mailed to me. Sometimes I forget I've already got one. But this time it feels different- more important. Possibly because, for once, I've really dedicated myself to something. Nursing school has demanded much of my time, most of my (physical and emotional) energy, and quite a few tears. It has been the most challenging and most rewarding thing I've ever done.

It's a lot of lead up to climax with a couple hours in an auditorium, enduring long speeches and constant camera flashes. But my friends and family will be there. I'll wear a cute dress and probably bake myself a cake to celebrate. And while that night I'll be granted my second bachelors degree, I won't officially be an RN until I pass boards in early February. I'm feeling bittersweet about this impending date because I don't have a job yet or any idea of what the future holds. But those things will come. And for now I've got Christmas. And there's always cooking. It tends to keep me going.

On mornings like today, when the thermometer registers below freezing and getting out of the house (or out of bed) is a traumatic experience, comfort food becomes necessary. I wouldn't dream of chicken and dumplings in July. I'd be standing over the stove sweating. But in November a big bowl of chicken and vegetables in thick gravy topped with billowing dumplings sounds divine. And it is. This recipe makes a large pot-full. We were eating dumplings for days. Dustin couldn't resist them (I know he really loves a recipe when he eats himself sick). While they're not light, they are wholesome. I left out the cream (it's not necessary) and used half whole wheat flour (the dumplings were still fluffy). There are quite a few steps, but if you do the prep work (boil the stock) the night before, they come together fairly quickly.

Chicken and Dumplings

INGREDIENTS
Chicken and Stock:
1 3- 3 1/2 lb. whole chicken
2 bay leaves
6 sprigs thyme
sprinkling of whole black peppercorns
1 head garlic, halved
1 onion, quartered
1 carrot, roughly chopped
1 stalk celery, roughly chopped
sprinkling of salt

Buttermilk-Chive Dumplings:
1 cup white whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
1/4 cup chives, chopped
1 cup buttermilk

Sauce:
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 yellow onion, diced
1 leek, thinly sliced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
2 tsp. fresh thyme, chopped
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock (recipe above)
1 cup frozen peas
1/4 cup heavy cream (optional, I omitted)
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish

DIRECTIONS

1. To prepare the stock, place the chicken and remaining ingredients in a large pot or dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 45-60 minutes, until the chicken is tender. When done remove the chicken to a cutting board to cool. Strain the stock. Cool to room temperature and then refrigerate. Skim the fat off the surface before using. Once the chicken has cooled, shred the meat and discard the bones/fat. Refrigerate until ready to use.

2. To prepare the sauce, heat the butter and oil in a large pot or dutch oven over medium heat. Add the onion, leek, carrot, celery, garlic, sweet potatoes, and bay leaves and saute until the onions are soft, about 10 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring for 1 minute after each addition. Let the sauce simmer until it is thick enough to coat the back of a spoon and the vegetables are tender, about 15 minutes. Stir in the heavy cream (optional) and season to taste with salt and pepper.

3. Meanwhile, to prepare the dumplings, whisk the dry ingredients together in a large bowl. In a small bowl,  lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

4. Add the shredded chicken and peas to the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10-15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

Serves 6-8.

(Adapted from Food Network)