Local Flavor: Chicken & Dumplings

Recipe and Photos by Paul Muehlberg/Contributing Writer This recipe uses a store-bought rotisserie chicken, making it a quick and easy weeknight meal. Adding baking powder and baking soda to the dumpling dough gives the dumplings and airy and tender texture. Prep Time: 10 minutes Cook Time: 30-40 minutes

4 tablespoons butter 1 medium yellow onion, medium diced 4 garlic cloves, small chop 2 celery stalks, sliced ¼” thick 2 carrots, sliced ¼” thick ½ cup all-purpose flour 2 quarts low-sodium chicken broth 4 sprigs thyme 4 sprigs parsley ½ cup heavy cream 1 store-bought rotisserie chicken, deboned and torn into bite-sized pieces For the dumplings: 1 cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup buttermilk, room temperature 3 tablespoons butter, melted

Set a large saucepan over medium heat. Add the chicken broth. Tie the parsley and thyme sprigs together with kitchen twine and add to the broth; bring to a gentle simmer (do not boil). While the broth is warming, heat the butter in a heavy bottomed pot set over medium heat for 1-2 minutes. Add the onions, garlic, celery and carrots. Add a pinch of salt and cook the vegetables stirring occasionally on medium-low heat for 8-10 minutes or until the onions are translucent and have given off most of their moisture. Next, add ½ cup of flour to the vegetables. Cook flour and vegetables for 1 minute stirring constantly. Next, slowly add the warmed broth to the vegetables. Scrape up all the flour and any stuck bits from the bottom of the pot and whisk broth for 1-2 minutes or until the broth has thickened and coats the back of a spoon. Continue simmering broth for 10-15 minutes or until the vegetables are softened and cooked through. For the dumplings: While the broth is simmering, whisk together in a mixing bowl, the flour, salt, pepper, baking powder and baking soda until well combined. In a separate mixing bowl, whisk the buttermilk and butter until combined. Next using a rubber spatula, gently fold the buttermilk into the dry ingredients. Be careful not to over mix the dough or the dumplings will be tough. You only need to fold together the wet and dry ingredients 5-7 times. Dough will turn light and airy. Next, remove the tied herbs from the pot and add the chicken and heavy cream. Stir to combine. Spoon out tablespoon-sized portions of the dumpling dough and drop into the pot. Cover the pot and continue cooking on low heat for 7-10 minutes or until the dumplings are tender and cooked. Remove from heat and let set 5-10 minutes before serving. Stew will thicken as it cools.