Bill is super duper crazy about this dish. I love it because it’s an elegant spin on what can be a bland “comfort food” dish. First off, the “dumplings” are actually gnocchi. The original recipe has you make homemade ricotta gnocchi, but I just use these Pastene gnocchi. By slicing the veggies very thin and cooking them only for a few minutes, they have a great crunch and the parsnips add a wonderful sweetness to the sauce.
Chicken and Dumplings
Author: Mike Lata
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- •10 cups low-salt chicken broth
- •2 pounds skinless, boneless chicken thighs
- •1/4 cup (1/2 stick) unsalted butter
- •6 tablespoons all-purpose flour
- •2 celery stalks, cut crosswise into ¼"-thick slices
- •1 carrot, peeled, thinly sliced
- •1 parsnip, peeled, cut into ¼"-thick rounds
- •1 leek, halved lengthwise, cut crosswise into ¼"-thick slices
- •1/4 cup chopped flat-leaf parsley
- •1/4 cup chopped fresh chives
- •Kosher salt, freshly ground pepper
- •Shaved Parmesan
- Gnocchi
Instructions
- Bring the broth to a simmer in a large pot and add the chicken. Salt and pepper to taste. Simmer chicken for 20 minutes until cooked through. Remove chicken, let it cool and shred the chicken.
- Bring a large pot of water to boil, to be ready to cook the gnocchi.
- Melt the butter in a saute pan. Add the flour and wisk well for 5 minutes until the roux gets a little color.
- Add the roux to the chicken broth, stirring well, until the broth thickens slightly and coats a spoon.
- Add the carrots, celery, leeks and parsnips to the broth and cook for 5 minutes so that they still have a little crunch. Salt and pepper to taste.
- Cook the gnocchi.
- Add the chicken, chives and parsley to the pan.
- Serve in a bowl with gnocchi and shaved parmesan on top.