WEEKDAYS 1e|12c|p

Gwyneth Paltrow's Chicken and Dumplings

ChickenDumplingsGwynethPaltrow
A great family meal!
skill level
Easy
time
Over 120min
servings
4
cost
$
Contributed by :
Gwyneth makes this dish for her family and now you can make it for yours. It comes together in no time but tastes like it took hours.
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ingredients
  • 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)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 400F.
  • 2
    1 Organic Whole Chicken
    Wash and dry the chicken. Discard the back and cut the chicken into 10 pieces.
  • 3
    Coarse Salt
    Freshly ground black pepper
    Aggressively season the chicken pieces with coarse salt and pepper.
  • 4
    1 tablespoon Unsalted Butter
    2 tablespoon Extra Virgin Olive Oil
    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.
  • 5
    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
    Add the vegetables, duck bacon, bay leaf, and thyme to the pot and cook for 15 minutes over medium-low heat.
  • 6
    1/2 cup White Wine
    2 cups Vegetable Stock
    2 cups Water
    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. 
  • 7
       
    Cook the chicken in a 400 degrees F oven for 1 1/2 hours.
  • 8
    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)
    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.
 
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