Chris Vomund, Herbie’s Vintage ’72 executive chef, has taken traditional chicken and dumplings in some surprising flavor directions. Start with the classic recipe below, then dream up your own flavor combinations or try one of Vomund’s ideas like miso and mushrooms, ginger and lemongrass, juniper and marjoram, and tomatoes, zucchini, yellow squash and red wine.
Chicken and Dumplings
Adapted from a recipe by Herbie’s Vintage ’72’s Chris Vomund
4 servings
1/3 cup olive oil
4 Tbsp. white wine vinegar, divided
2 lbs. boneless, skin-on chicken thighs*
2 Tbsp. butter
2 carrots, sliced
2 large celery ribs, sliced
2 garlic cloves, minced
1 small onion, diced
2 tsp. dried rosemary, divided
2 tsp. dried sage, divided
2 tsp. dried thyme, divided
2 cups dry white wine
6 cups chicken stock
2 1/3 cups flour, divided, plus more for dusting
1½ tsp. kosher salt, divided
¾ cup water
½ tsp. freshly ground black pepper
• In a large mixing bowl, whisk together the olive oil and 2 tablespoons vinegar. Add the chicken thighs and toss to coat. Cover and refrigerate overnight.
• In a large Dutch oven over medium-high heat, melt the butter. Meanwhile, pat the chicken dry with paper towels. Cook the chicken skin-side down until browned and the fat renders, 10 to 15 minutes. Flip the chicken and cook another 5 minutes, then transfer to a cutting board. Pour all but 1 tablespoon pan drippings into a measuring cup. It should total about ¼ cup.
• Add the carrots, celery, garlic and onion to the Dutch oven over medium heat and cover, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme and stir about 30 seconds. Increase heat to high, add the wine and the remaining 2 tablespoons vinegar and boil 5 minutes. Add the chicken stock and return to a boil, then decrease the heat to medium-low and simmer 30 minutes to reduce.
• Meanwhile, prepare the dumpling dough: On a clean work surface, combine 2 cups flour and 1 teaspoon salt with your hands. Gather the flour into a mound and make a well in the center. Slowly add the water, mixing with your hand until a dough starts to form. Knead the dough a few times to form a ball, but do not overwork.
• Lightly sprinkle the work surface and a rolling pin with flour. Roll the dough to ?- to ¼-inch thickness and sprinkle with the remaining 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme. Fold the dough in half, then roll out again to ?- to ¼-inch thickness. Use a sharp knife to slice the dough into 1½-inch pieces. Set aside.
• In a small saucepan over low heat, prepare a roux by whisking together the reserved ¼ cup pan drippings and the remaining 1/3 cup flour until well blended. Cook about 5 minutes, whisking frequently.
• Pour the roux into the Dutch oven and bring to a boil over high heat. Meanwhile, cut the chicken into 1-inch chunks. Stir in the chicken, pepper and the remaining ½ teaspoon salt, then add the dumpling dough to the stew, making sure the dough pieces don’t touch. Gently shake the Dutch oven to coat the dumplings in liquid. Return to a boil, then reduce heat to medium-low, cover and simmer 30 minutes, gently shaking the Dutch oven occasionally.
*Ask your butcher to debone skin-on chicken thighs, but save the bones to make stock.
-photo by Greg Rannells
This article appears in November 2015.