Chicken and Buttermilk Chive Dumplings

Tip:  Read directions completely before preparing.

(Chicken and Stock)
Ingredients:
3 1/2 pounds organic chicken thighs (or White Meat Chicken)
2 bay leaves
2 large sprigs or thyme
6 green peppercorns
1 head garlic, split through the center (leave garlic unpeeled)
1 1/2 tablespoons kosher salt
7 cups water

Directions:
Place the chicken and all stock ingredients in a large Dutch oven and cover with water.

Bring water to a boil over medium-high heat and then reduce to a simmer.  Simmer chicken and stock for one hour until the chicken is tender.  Skim the surface of fat and scum as it cooks.

Remove chicken from pot and place on a cutting board and let chicken cool enough to handle.  When chicken has cooled, shred and set aside.

Strain the stock and set aside.

(Dumplings)
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1/4 cup chopped chives
3/4 to 1 cup buttermilk

Directions:
Sift the dry ingredients together in a large bowl.  In a small bowl, using a whisk lightly beat the eggs, chives and buttermilk together. 

Pour the liquid ingredients into the dry ingredients and gently fold.  Mix just until the dough comes together.

The dumplings batter should be thick and cake-like.

(Chicken and Dumplings Sauce)
Ingredients:
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups reserved chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream

Directions:
In the same Dutch oven, over medium heat, add the butter and oil.  Add the carrot, celery, garlic and bay leaves and saute until soft, about 5 minutes.

Stir in the flour to make a roux and continue to stir for two minutes.

Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Add frozen peas and pearl onions.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes.  Stir in heavy cream.  Fold the reserved shredded chicken into the sauce and bring to a simmer.

Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.  The dumplings should cover the top of the sauce, but should not be touching or crowded.

Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

To serve, discard the bay leaves, season with freshly cracked black pepper and garnish with chopped chives.  Enjoy!

Serving: 6-8

Tip:  Did you know that there are two basic types of dumplings are used for chicken and dumplings, a breadlike dumpling and a flat, thick noodlelike dumpling. Traditionally, the flat dumpling is a Southern-style dumpling, and the round dumpling is a Northern one.