Chicken and Dumplings

-a bowl of low country love-

believe it or not: until today i've never ever had chicken and dumplings. i've never been at a table with chicken and dumplings or even seen a bowl of it in person. interesting right? how is it possible a southern lady like myself let this dinner staple slip past me all these years? this i can not answer but i have to say that being that this was my first attempt i am pretty proud of what has come out of my exhaustive research on the matter. josh gave it a thumbs up and had himself second, which never happens. i was throughly intrigued at how the balls of dough transformed into pillowy steamed biscuits. i know this brought josh "back home" and i am sure that it would have done the same for me, if i would have ever eaten it before but non the less it made me happy. its chicken and dumplings for god's sake!

CHICKEN AND DUMPLINGS

1 tbs oil

(1) 3 1/4 lb chicken, cut into 8 pieces, and neck

1 oz butter

1 onion, diced

2-3 celery ribs (inner ribs w/ leaves preferred), diced

3-4 medium carrots, diced

3 tbs flour

2 tbs dry sherry

3c chicken stock

2 tbs whole milk

3-4 sprigs thyme

2 small bay leaves

1 tsp chopped rosemary

1/2c frozen peas

3 tbs chopped parsley

DUMPLIN':

1c cake flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2c whole milk

1 1/2 tbs reserved chicken fat or butter

*heat oil over medium heat in your dutch oven, add chicken pieces, browning in two batched if needed - do not over crowd.

*remove the chicken and place on plate to cool - once cooled enough, remove and discard the skin

*drain off and reserve the fat in the pan

*add butter and onions until starting to soften

*add celery and carrots, cook about 3 minutes

*add flour, stirring constantly for a minute

*add sherry (or dry white wine if needed) with whisk, deglaze the pan

*add in the broth, milk, thyme, rosemary and bay leaves, stir to combine everything

*place the reserved, skinless chicken back in the pan, nestling into the broth

*cover and simmer for about 1 hour

*remove from heat, remove chicken to a plate. once cool enough to handle remove the meat from the bones and discard the neck.

*this should have given the fat time to rise and pool at the top of the broth. skim and discard as much fat as you can.

*add chicken back to the pan with the broth and vegetables

make the dumpling dough:

*combine the milk and fat (either reserved chicken fat from earlier or butter) and microwave for 45 second - just to warm it up.

*in a separate bowl combine the flour, salt and baking powder

*with a wooden spoon stir in the milk combo

*turn heat on dutch oven to medium, add in the peas and parsley, bring back to a simmer.

*drop tbs sized balls of dough (about 18 total)

*cover the pan and let cook, undisturbed (see above note) for 15-16 minutes.

*the dumplings should double in size once cooked.