This post is dedicated to one of the greatest women I know, Sara Mae Megivern, and to the woman who brought her into the world. Though I knew her only briefly, I will never forget the warmth and generosity Mama Megivern showed to me, and how grateful I am to her to bringing Sara into my life. This is the first meal she ever cooked for me, and while my attempt to try this recipe doesn't even come close to her incredible chicken and dumplings, full of warmth and love, it is my small way of remembering her.
If you are reading this, please consider making a donation in her name, Carol Ann Murray Megivern, to the ALS foundation, Upstate New York Chapter http://www.alsaupstateny.org/.
To Sara, I love you so, so much and I am always here for you.
Prep time: 20 mins
Cook time: 50 mins
Ingredients
For the soupy part
- 1 Tbsp olive oil
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 stalks celery, chopped
- 2 carrots, chopped (I like Rangiri style)
- 2 onions, chopped into large pieces
- 2 cloves garlic, sliced
- 5 sprigs fresh thyme
- salt 'n' peppah to taste
- 3 bay leaves
- ½ cups all-purpose flour
- 1½ cubes chicken bouillon
- 10 cups water
For the dumplings
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp baking soda (Natron)
- 6 Tbsp (¾ stick) unsalted butter
- ¾ cup buttermilk (Danny shook heavy cream for about 10 minutes to procure this for me :) )
Instructions
1. Rub chicken with a little salt and peppah, and set aside. Heat 1 Tbsp olive oil in a large pot (or Dutch oven) on high heat. Throw in the chicken and brown for about 10 minutes. The skin should be slightly crispy and browned all over. Pull the chicken out and set aside and reserve the pot. 2. Throw the garlic into the pot and sautee until lightly brown, about 1 minute. Then add carrots, celery, onions and thyme into the pot and cook until the vegetables begin to soften (about 5 minutes). 3. Add the chicken, bay leaves, 10 cups of water and 1½ bouillon cubes to the pot and bring to a simmer. Turn heat to medium or medium-low. Cook for 25 to 30 minutes. 3. While this is cooking, make the dumpling dough. Mix together the 2 cups of flour, 1 Tbsp baking powder, ½ tsp baking soda, and ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Mix in the 6 Tbsp butter and ¾ buttermilk. This will make a dense dough. Let sit. 4. Let yourself sit for a second too. 5. Now go back to the pot. Looks good, eh? Pull out the Bay leaved and throw out. Pull out the chicken and let cool a bit. Pull off the skin and shred the chicken with two forks. Then put it back in the pot. 6. Pull out 2 cups of the cooking liquid and mix in ½ cup of the flour slowly. Don't add all the flour at once, or it will clump. Add ¼ teaspoon each salt and pepper into the bowl and mix. Once mixed through, mix in the flour mixture back into the pot and simmer until slightly thickened, for about 8 to 10 minutes. 5. Reduce heat to low and bring over your dumpling dough. Drop the dough into the broth in 10 large balls. Simmer covered until the dumplings are firm, around 12 to 15 minutes.Plate it nicely and eat it up! Pairs well with a deep red wine (a syrah would be nice). And think of love and being wrapped in warm, caring arms.