Rosemary Chicken and Dumplings – The Perfect Comfort Food

I don’t know about your area, but it’s been DANG cold here.  Like this cold…

When it’s this cold, what makes me happiest is pots of simmering goodness on the stove and steaming up windows.  Chicken and dumplings  fits the bill to a tee.

Also, if you’d like to see a demo, here’s me on 207 with Rob Caldwell.  (Next time I’ll get a hair cut!)

Rosemary Chicken And Dumplings
2 to 3 tablespoons olive oil
1 whole chicken, cut into 8 pieces (remove the skin if desired; I usually take the skin off the breast and thighs)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cups chopped onion; about 1 large onion
2 cups peeled and chopped carrots; about 2 large carrots
2 cups chopped celery; about 3 stalks of celery
1 1/2 tablespoons minced garlic; about 3 cloves
1 tablespoon minced fresh parsley
2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 cup white wine
2 cups chicken stock

Dumplings:
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons minced fresh parsley
3/4 cup milk

Heat the oil in a large, wide stockpot over medium-high heat.  Toss the chicken, flour, salt, pepper and paprika together until the chicken is coated.  Place the chicken in the heated pot and cook until browned on all sides.  Add the onions, carrots, celery, garlic, and herbs; cook for another 10 to 15 minutes until the onions are translucent.  Add the white wine and stock; bring it to a boil, reduce heat, and simmer, covered, until the meat is tender, about 1 hour.

Dumplings:
Cut the butter into the dry ingredients.  Make a well in the center and add the milk.  Mix just until the milk is incorporated.  Drop 1-inch balls of dough on top of the simmering chicken.  Cover and cook an additional 10 minutes. NO PEEKING!

Serves 4 to 6