this is a typical recipe from the southern United States. It’s a kind of chicken and vegetable soup (between a soup and a stew in fact), topped with fondant dumplings steamed, which I would compare to sorts of little dumplings in terms of texture and taste.I love and I’am sure that if you try this recipe, you too will have only one desire: to make it discover around you!
- 5 cups chicken broth
- 14 chicken thighs, skin removed (about 4 lb / 2 kg total)
- 1 bunch small carrots, peeled and cut in half on the bias (about 7 carrots)
- 4 potatoes, peeled and cut into 1 inch (2.5 cm) cubes
- 2 cups peeled pearl onions (1 pack of 284 g)
- 5 tablespoons of butter
- 3 chopped celery stalks
- 1 chopped onion
- 2 cups small mushrooms (about 8 oz / 250 g)
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup frozen peas
- 1/4 cup 35% cream
- 2 cups sifted cake and pastry flour
- 2 tablespoons fresh parsley, chopped
- 4 teaspoons baking powder
- 3/4 cups milk (approx.)
- In a large metal casserole dish, bring the chicken broth to a boil. Add chicken thighs, cover and simmer over medium-low heat for about 30 minutes or until the juices flowing from the chicken when pricked with a fork are clear. Using a skimmer, remove the chicken thighs from the broth and place them on a plate. Let cool. Boning the chicken thighs and cut the flesh into pieces. Reserve.
- In the casserole dish containing the broth, add the carrots and potatoes. Cover and cook for 10 minutes. Add the pearl onions, cover and simmer for about 5 minutes or until they are tender. Using a skimmer, remove the vegetables from the broth and put them in a bowl. Reserve. Pour the broth into a large measuring cup (if necessary, add enough chicken broth to make 5 cups / 1.25 L of broth in total). Reserve.
- In the casserole dish, melt 3 tablespoons (45 ml) of the butter over medium-high heat. Add celery, onion and mushrooms and cook, stirring often, for about 8 minutes or until the vegetables have softened. Add all-purpose flour, thyme, 1/2 teaspoon (2 mL) salt and pepper and cook, stirring, for 1 minute. Using a whisk, gradually add the reserved broth and bring to a boil, whisking. Reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until the sauce has thickened enough to coat the back of a spoon. Return the reserved chicken and its cooking juices to the casserole dish. Add the reserved vegetables, peas and cream and mix.
- In a bowl, using a whisk, combine the cake and pastry flour, parsley, baking powder and the rest of the salt. Add the rest of the butter and, using a pastry cutter or two knives, work the mixture until it has the texture of coarse breadcrumbs. Using a fork, add enough milk to make a sticky paste. Drop the dough into a ball in the simmering stew, 1 tablespoon (15 ml) at a time, leaving enough space between each. Cover and bake, without lifting the lid, for 15 minutes or until the dumplings are cooked inside.