Add the butter and pulse until the butter is the size of peas. Make the dumplings: add all the dry ingredients to a food processor and pulse. Distribute the chicken and broth evenly to eight 8-ounce oven-safe ramekins. Add the meat back to the pot and season to taste with salt and black pepper. Once the chicken is cool enough to handle, pull the chicken meat from the bones, discarding bones and skin. Remove the chicken pieces, stir in the heavy cream and remove the pot from the heat. Add the chicken pieces back in and cook until the chicken is done and the sauce has thickened, about 40 minutes. Add the chicken stock and bring up to a simmer. Add the thyme, bay leaves, and nutmeg and sauté until fragrant, about 1 minute. Sauté the celery and onions until soft and translucent, about 3 minutes. Remove the chicken pieces from the pan and lower the heat to medium. Work in batches if your pan is not large enough to fit all at once. Flip and cook on the other side until light golden brown, another 2 minutes. Cook the chicken until light golden brown, about 2 minutes. Once the butter has melted and is hot, add the coated chicken pieces, one by one, making sure not to overcrowd the pan. Heat a large Dutch oven over medium-high heat and add the butter. Working in batches, lightly coat the chicken in flour, shaking off any excess. Place the flour in a shallow dish or pie plate. Season the chicken pieces with salt and pepper to taste.
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