DUTCH OVEN CHICKEN WITH DUMPLINGS
Steps:
- -Put rack in center of oven, preheat to 425. -Rinse chicken, pat dry, and cut into 1" strips. Season w/salt and pepper and divide into 3 batches. Heat 1 tbsp olive oil in dutch oven at med-high heat. Add first batch chicken and cook until brown on both sides 2-3 min per side. Repeat for rest of chicken, add 1 tbsp olive oil before each batch. Set chicken aside. -In same pan, melt butter over med heat. Add onions, mushrooms, shallot, stir occasionally and cook 1-3 min. Add garlic, continue to cook until onion is soft approx 5 min. Stir in flour. Slowly add chicken stock, cream, and sherry. Whisk often and bring to boil over med heat. Reduce heat and add carrots, celery, bay leaf, nutmeg, oregano, and thyme. Generously season w/salt and pepper, simmer for 5 min. Add chicken, cook for 5 min, add peas. -For dumplings; whisk flour, cornmeal, baking powder, and salt together in large bowl. Cut chilled butter into tbsp sized pieces. using pastry blender, cut in butter until pieces are pea sized. Gently mix in rosemary. Add milk and mix gently until wet and slightly sticky. - Using a large spoon, drop scoop of dumpling mixture on top of chicken mixture. Repeat until all dumpling mixture is gone. Sprinkle top with kosher salt, and put into oven. Bake until dumplings are golden brown, approx 20-25 min. To brown the dumplings more, brush tops with butter, and turn on broiler for last few minutes keeping a close eye on the dumplings at that point. Serve from dutch oven. You can use either a dutch oven or a regular cast iron skillet. You will need a large skillet(14" or larger) to fit all this in it. I like to use a dutch oven. You can cover it and keep it warm in a low oven for when someone is late for dinner
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