A great family meal!
Gwyneth Paltrow's Chicken and Dumplings
- 1 Organic Whole Chicken
- Coarse Salt
- Freshly ground black pepper
- 1 tablespoon Unsalted Butter
- 2 tablespoon Extra Virgin Olive Oil
- 1 Stalk Celery (roughly chopped)
- 1 large Carrot (roughly chopped)
- 1 small Leek (roughly chopped)
- 1 slice Duck Bacon (finely diced)
- 1 dried Bay Leaf
- 1 teaspoon Fresh Thyme Leaves
- 1/2 cup White Wine
- 2 cups Vegetable Stock
- 2 cups Water
- 1 cup Unbleached All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 cup plus 1 teaspoon Half-and-Half
- 1/2 teaspoon Fine Salt
- Fresh Parsley (for garnish)
- Preheat oven to 400F.
- Wash and dry the chicken. Discard the back and cut the chicken into 10 pieces.
- Aggressively season the chicken pieces with coarse salt and pepper.
- Heat the butter and olive oil in the largest, widest oven-safe pot you have, at least 12 inches diameter, with a lid, over medium-high heat. Thoroughly brown the chicken pieces, in batches if necessary (7-8 minutes per side), and remove to a plate, leaving the fat in the pot.
- Add the vegetables, duck bacon, bay leaf, and thyme to the pot and cook for 15 minutes over medium-low heat.
- Return the chicken to the pot. Add the white wine, bring to a boil, and cook for 2 minutes. Add the stock and water, bring to a boil, and season to taste with salt and pepper. Turn off the heat, cover the pot with a circle of parchment paper, and put the lid on top.
- Cook the chicken in a 400 degrees F oven for 1 1/2 hours.
- Meanwhile, combine the flour, baking powder, half-and-half, and fine salt together in a bowl. Take the pot out of the oven, discard the parchment and scoop large spoonfuls of the dumpling mixture on top of the chicken mixture-you should end up with about 10 dumplings. Cover the pot and put back in the oven for 10 minutes. Sprinkle with parsley and a bit more ground black pepper. Serve immediately, being sure to spoon plenty of the juices over each portion.