Braised chicken and dumplings

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

A comforting dish everyone loves, and the smell of it cooking is wonderful!

4 chicken thighs and 4 drumsticks, skin on

1 teaspoon salt

2 tablespoons canola oil

2 tablespoons unsalted butter

1 medium onion, finely chopped

1 small carrot, chopped

1 celery stalk, chopped

1⁄ 4 cup all-purpose flour

Sea salt and freshly ground pepper, to taste

1⁄ 2 cup dry white wine

2 cups good-quality chicken stock, heated

2 tablespoons chopped fresh thyme

2 bay leaves 1⁄ 2 cup heavy whipping cream

1 tablespoon Dijon mustard

1 tablespoon chopped fresh flat-leaf parsley

Dumplings

1 1⁄ 2 cups cake flour

1 tablespoon baking powder

1⁄ 2 teaspoon coarse salt

1 egg

3⁄ 4 cup milk

Preheat oven to 375 ̊F. Season chicken with salt. In large, ovenproof Dutch oven, heat oil over medium-high heat. Add chicken and cook 3 minutes or until browned on all sides. Transfer to plate. Set aside.

Melt butter in Dutch oven and add onion, carrot and celery. Cook, covered, over medium-low heat for about 5 minutes or until softened. Stir in flour and season with salt and pepper to taste. Cook, stirring, for 2 minutes. Increase heat to medium high. Whisk in wine, then chicken stock, 1 cup at a time, whisking constantly to avoid lumps. Cook, stirring, until boiling and slightly thickened, about 8 minutes (sauce will be thin). Add thyme and bay leaves. Return chicken to sauce; cover and bake in oven about 20 to 25 minutes. Remove chicken from sauce. Whisk in cream, mustard and parsley. Taste and adjust seasoning. Return chicken to pot.

To make dumplings, sift cake flour, baking powder and salt into bowl. Beat together egg and milk and stir into flour mixture just until moistened. With two spoons, drop batter onto chicken stew. Cover and simmer on stovetop for 10 minutes or until dumplings are cooked through. Serve immediately. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Beef bourguignon

Next

Beets with cumin and lemon