Chef Daryl Shular’s Chicken and Dumplings

Chef Daryl Shular’s Chicken and Dumplings

Chef Daryl prepares a hearty dish of chicken and dumplings served with roasted carrots.


5 col

Serves: 6-8
Prep Time: 20-30 minutes
Cook Time: 1 hour
Difficulty: Intermediate

Ingredients (for Dumplings)
1 cup all-purpose flour
4 ounces cornmeal
1/2 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon ground white pepper
4 egg yolks
6 ounces whole milk
1 gallon water with 2 tablespoons salt, to cook dumplings

Ingredients (for Chicken)
1 whole chicken, cut into 8 pieces
4 tablespoons olive oil
3 ounces carrots, diced
3 ounces celery, diced
1 small onion, diced
4 sprigs fresh thyme, leaves removed and stem discarded
1 sprig fresh rosemary, leaves removed and stem discarded
2 bay leaves
1 teaspoon crushed red pepper flakes
2 quarts chicken stock
4 ounces heavy cream
2 teaspoons Kosher salt
1/4 teaspoon ground white pepper
Celery leaves, for garnish

Ingredients (for Roasted Carrots)
6 baby carrots
4 tablespoons olive oil
4 sprigs thyme, leaves removed and stem discarded
1/2 teaspoon Kosher salt
1/teaspoon white ground pepper

Instructions (for Dumplings)

1. In a medium size bowl, combine and sift together the flour, cornmeal, baking powder, salt and pepper. Once dry ingredients are sifted, add the egg yolks, whole milk and combine to make a sticky dough ball

Chef Tip: The dough is a good consistency if it’s a little sticky, but not enough to stick on your hands. If it’s too sticky, add a little more cornmeal to the mixture.

2. Once dough mixture is made, cover and place in the refrigerator for at least 1 hour, preferably overnight

3. In a large saucepot, boil 1 gallon of water and add 2 tablespoons of salt. Roll the dumpling mixture into 1 1/2” balls and place in the salted boiling water until dumplings float to the surface, about 2-3 minutes. Remove the dumplings and set aside

Instructions (for Chicken)

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1. Preheat oven to 375 F

2. On a clean sheet pan, season chicken with salt and pepper evenly on all sides over all the chicken

3. Heat 4 tablespoons of olive oil in a medium size saucepot over medium-high heat. Once olive oil is hot, place chicken – skin side down – and gently begin to sear until golden brown on all sides, about 3-5 minutes on each side. Transfer chicken to a roasting dish

Chef Tip: It’s important to sear the chicken evenly on all sides otherwise part of the chicken will be well done and the other part will be undercooked

4. Using the same saucepot that the chicken was cooked in, add the onion, carrots, celery and fresh herbs. Cook over medium-heat for approximately 5-10 minutes, until the vegetables soften. Pour the onion, carrots and herbs mix over the chicken in the roasting dish. Pour the chicken stock and cream over the top of the chicken and vegetable mix

5. Cook in the oven for 45 minutes to an hour until the meat begins to pull away from the bone. Remove from oven. Add the cream sauce from the roasting pan to the dumplings

6. Place the dumplings on the plate and add chicken on top. Pour cream sauce over the chicken and dumplings and garnish with celery leaves

Instructions (for Roasted Carrots)

1. Preheat oven to 375 F

2. Quarter the baby carrots lengthwise. Tossed with olive oil, thyme, salt and pepper. Place in a small roasting tray and roast in the oven for 15-20 minutes, until tender. Serve with the chicken and dumplings

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