Blue Ribbon Chicken and Dumplings

Here's the internet premiere of one of my most delicious, most popular recipes! So much fun to prepare and such reliable crowd-pleaser! 🏅🐓🏅🐓🏅🐓

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more info on my best-selling cookbook!

Blue Ribbon Chicken and Dumplings

Makes 6 servings

1 chicken (3 1/2 to 4 pounds) in 8 pieces

Salt and freshly ground pepper

2 tablespoons olive oil

5 carrots, unpeeled, in 1/2-inch slices

5 ribs celery, in 1/2-inch slices

1 large onion, chopped

2 cloves garlic, minced

3 cups chicken broth

1/2 cup dry white wine

1 tablespoon sugar

1 tablespoon fresh thyme leaves

1 bay leaf

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2/3 cup buttermilk

2 tablespoons melted butter

1 cup heavy cream

1 teaspoon arrowroot starch or cornstarch

1/4 cup finely chopped chives, for garnish

Season chicken with salt and pepper. In Dutch oven or large pot, over medium-high heat, add oil and lightly brown chicken all over in batches, 7 to 8 minutes each, set aside. Wash any surface raw chicken has touched.

Add carrots, celery, onion, garlic, to pot. Scraping up the brown bits from chicken (aka fond, gradoo), cook vegetables till softened, 6 minutes. Add broth, wine, sugar, thyme, bay leaf. Return chicken to pot, bring liquid to boil. Reduce heat, simmer 25 minutes, partially covered, till chicken is tender. Turn chicken 2 or 3 times in pot during cooking. Discard bay leaf.

Transfer chicken to plate. When cool enough to handle, separate meat from the skin and bones. Using two forks (plus hands, but don't burn yourself!), break up meat coarsely, return to pot.

For dumplings: In a medium bowl whisk together flour, baking powder, 1/2 teaspoon each salt and pepper. Add buttermilk, butter. With your hands, form dumpling dough till just combined.

Return pot to simmer. Push chicken to one side of pot. Form dough into about 12 dumplings, drop in pot beside chicken. Cover and cook dumplings 15 minutes; do not stir. It's fine if they float a bit above the broth. Add heavy cream and starch, stirring gently till thickened, about 3 minutes. Serve with a generous garnish of freshly chopped chives.

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