Chicken and Dumplings

Chicken and Dumplings

cooking.nytimes.com

It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness...

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Ingredients

  • 3 1/2 pounds bone-in chicken pieces, preferably dark meat
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 Spanish onion, diced
  • 1 turnip, peeled and diced
  • 4 garlic cloves, smashed
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock, preferably homemade
  • Chopped fresh parsley or celery leaves, for serving
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/4 cup minced fresh chive (optional)
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted
  • 3/4 cup whole milk

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