I’m still working on that cookbook for the MOMS Club of Laguna Niguel, and out of all the recipes we have collected this has been my favorite. I didn’t actually think I was going to like it, since, as you can imagine, this dish is not very common in Mexico. The recipe was given to me by Kimberly Maitino, the MOMS Club President.
Chicken and dumplings is basically chicken braised in aromatics, chicken broth, and a touch of apple cider. The dumplings, which consist of a mixture of flour, cornmeal, baking powder, and salt mixed with half and half, are cooked in the broth alongside the chicken. I found this dish to be quite delicious, but maybe a little too heavy on the dill. The addition of cornmeal to the dumplings gave it an interesting touch, which I loved. Anyway, enough talk, Kimberly can tell you better than me what it’s all about:
” I have fond memories of my Hungarian Grandmother making the most amazing meals for us growing up. Chicken and dumplings was one of my favorites though I never got the recipe from her. After several attempts and trying different recipes I found this recipe from Gourmet Magazine several years ago and it is in my opinion the best. It is a delicious meal my family truly enjoys.”
Thanks for sharing Kimberly.
Maitino Family Chicken and Dumplings
Yield: 6 servings
Time: 1hr. 15 min.
Ingredients:Chicken, whole, cut into parts 1 ea. (3 lb.) Flour, all-purpose 1 cup Butter, unsalted 2 tbsp. Oil, vegetable 1 tbsp. Leeks, washed, sliced thin crosswise 4 ea. Shallots, sliced thin 4 ea. Carrots, peeled, halved lengthwise, sliced 4 ea. Celery ribs, with leaves, sliced 2 ea. Bay leaf, small, dried 1 ea. Thyme, dried, crumbled ½ tsp. Chicken broth, low-salt 3 cups Apple cider or juice ½ cup
For Dumplings:Flour, all-purpose 1 ½ cups Cornmeal, yellow ½ cup Baking powder 1 tbsp. Salt ½ tsp. Dill, fresh, minced 2 tbsp. Half-and-half 1 cup + 3 tbsp
- Dredge chicken parts in flour and set aside.
- Set a large pot or Dutch oven to high heat, and add oil and butter.
- When the butter stops foaming add the chicken in batches and brown, about 5 minutes on each side.
- Remove chicken from pot and set aside.
- Add leeks and shallots and cook for 3 minutes. Make sure to scrape the bottom of the pot and stir occasionally.
- Stir in carrots, bay leaf, and thyme and cook 3 min.
- Stir in broth, cider, and chicken and bring to boil. Reduce heat to a simmer and cook, partially covered, for 10-15 min. or until the chicken is cooked through.
- For the dumplings, sift flour, cornmeal, salt, and baking powder into a large bowl and stir in dill.
- Using a fork, stir in half-and-half until a uniform dough begins to form.
- Scoop out 12 dumplings with a large soup spoon and place over chicken mixture still in the pot.
- Simmer chicken and dumplings, covered, 12 min.
- Discard bay leaf and serve.
Serve with a green salad. If you don’t love dill use only 1 tbsp. of dill the dumplings. Recipe adapted from Gourmet February 1994
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