This is a hearty chicken dish, that makes for an easy meal and great leftovers as well. This recipe could also easily be adapted for a slow cooker.
PREP TIME: 20 min COOK TIME: 1h TOTAL TIME: 1h 20 min YIELD: 6
- 1 whole chicken
- salt pork, diced (or substitute bacon), roughly 1/3 to 1/2 cup
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 1/2 cups Yukon gold potatoes, peeled/chopped/diced
- 2 tsp dried savory
- salt and pepper to taste
- 6 cups low sodium chicken broth
- 2 ice cubes
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp chopped fresh parsley
- ½ tsp salt
- 2 egg yolks
- Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs, and 2 wings); set aside.
- In large dutch oven, sauté salt pork (or bacon) over medium high heat until golden, about 4 minutes. With slotted spoon, remove pork and set aside.
- Add chicken pieces to pan; brown all over, about 8 minutes. Transfer to plate, set aside. Drain all but 2 tbsp fat from pan.
- Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened by not coloured, about 3 minutes.
- Stir in potatoes, savory, salt, and pepper; cook, stirring for 2 minutes. Return chicken and salt pork to pan, stir in water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.
- Place ice cubes in glass measure. Pour in enough of the cooking liquid to make 2/3 cup; let cool.
- Meanwhile, with slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin. Coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer.
- Dumplings: Meanwhile in bowl, whisk together flour, baking powder parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky, stretch dough. Increase heat to medium, Drop batter, evenly spaced in 8 mounds, onto stew; cover and simmer until puffed and knife inserted into centre of dumpling comes out clean, 8 to 10 minutes.