Chicken Fricassee with Dumplings

by Charlie Palmer

Read more about him 
in his Special Bio  

A tough oId bird or stewing hen traditionally used for fricassee or soup is getting harder and harder to find, but a good butcher might help you out. If you are lucky enough to be able to obtain one from a local farmer, the cooking time should be increased by about 45 minutes. This is a wonderful old-fashioned dish that almost nobody makes anymore. It's so filling and full of rich goodness, and it makes the house smell like Grandma is in the kitchen. A perfect meal for a chilly fall family dinner. Unfortunately, we never have any leftovers.

Serves 6

Ingredients:

One 6-pound stewing hen, cut into serving pieces, or 6 pounds chicken parts, rinsed and patted dry
1/2 cup diced onion
2 celery stalks, sliced
1 large carrot, sliced
3 tablespoons minced fresh flat-leaf parsley
1 teaspoon minced fresh thyme
Pinch of saffron threads
2 cups chicken broth
1/2 cup dry white wine
Coarse salt and freshly ground black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup solid vegetable shortening or lard or 4 tablespoons (1/2 stick) butter
1 large egg, beaten
Approximately 1 cup milk
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water, optional

Instructions

1. Place the chicken pieces in a Dutch oven or large heavy pot and add the onion, celery, carrot, parsley, thyme, and saffron threads. Pour in the chicken broth and wine and season with salt and pepper to taste. Add cold water to cover by about 1 inch, place over medium heat, and bring to a boil. Cover, lower the heat to a simmer, and simmer for 45 minutes, or until the chicken is very tender. Remove from the heat.
2. Using a slotted spoon, lift the chicken pieces from the cooking liquid and place them on a large platter. Cover loosely with foil to keep warm.
3. Strain the cooking liquid through a fine sieve back into the Dutch oven, discarding all of the solids. Bring to a boil over high heat.
4. Meanwhile, combine the flour, baking powder, and salt to taste in a medium bowl. Cut in the shortening to make a crumbly mixture. Stir in the egg and just enough milk to make a soft dough.
5. Drop the dumpling dough into the bubbling cooking broth by the heaping tablespoonful (use a wet tablespoon to keep the dough from sticking). Lower the heat to a gentle simmer, cover, and simmer for 15 minutes without removing the cover. Remove from the heat.
6. Meanwhile, carefully remove and discard the skin and bones from the hot chicken, keeping the meat in pieces that are as large as possible. Place the meat in the center of the platter and tent loosely with the foil to keep warm.