CHICKEN AND "SLIDES" (AKA CHICKEN AND DUMPLINGS)

Chicken and

Provided by Megan Mitchell

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 to 3 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
5 celery ribs, cut into 1/2-inch dice
4 carrots, scrubbed and cut into 1/2-inch dice
3 cloves garlic, grated or finely minced
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly cracked black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
8 cups low-sodium chicken stock
2 bay leaves
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch freshly grated nutmeg
1 large egg
Flat-leaf parsley, torn for garnish

Steps:

Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle in the olive oil (enough to coat the bottom) and add the onion, celery, carrots, garlic, rosemary and thyme. Cook, stirring occasionally, until the veggies begin to soften, 5 to 6 minutes. Liberally season with salt and pepper. Add the chicken, stock and bay leaves. Stir, bring to a simmer then cover and cook over low heat for 35 minutes, stirring occasionally.
In a small bowl, whisk together the flour, baking powder, baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg. In another small bowl, whisk together the egg and 1/4 cup water, then add to the flour mixture and whisk together until smooth.
Make sure the soup is at a gentle simmer, then using a 1/2 teaspoon measure, scoop some of the batter, then slide it off with your finger into the soup. Make 5 or 6 dumplings at a time, let cook for 20 seconds, then stir and add another batch. You should have enough batter for 25 to 30 slides. Cook for 5 minutes longer, gently stirring, then ladle into bowls and top with torn parsley and pepper.