Chicken And Lemon Dumplings Recipe
Servings: 1
Ingredients
- 4 whl chicken legs (or possibly boneless chicken breasts) Salt and freshly grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 4 x -6 leeks, rinsed and cut into 1/4 inch rings (use white part up to the light green)
- 1 x white onion, thinly sliced
- 1 c. chardonnay
- 2 c. defatted concentrated chicken stock
- 1 sprg tarragon plus 1 tsp minced fresh tarragon leaves or possibly 1/2 tsp dry tarragon
- 1/2 c. cream (half-and-half or possibly whipping)
- 8 ounce oyster mushrooms, trimmed and brushed (or possibly other types)
- 8 ounce pearl onions, roasted
- 1/2 tsp sugar
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 1/2 c. all-purpose flour
- 1 x egg
- 1/3 c. melted butter
- 1/2 c. buttermilk (or possibly 1 tsp. lemon juice stirred into 1/2 c. lowfat milk and allowed to stand 5 min) Zest of 1 lemon, grated
Directions
- For chicken: Preheat oven to 325 degrees. Rinse chicken and pat dry; then season with salt and pepper. Cook chicken in oil in a skillet over medium heat, browning it lightly on both sides. Remove from pan, keeping liquid in pan. To same pan, add in leeks and white onion; cover and cook over medium heat till they are translucent/soft but not browned. Add in wine and cook uncovered till reduced to 2 Tbsp.. Set aside.
- In medium oven-proof saute/fry pan, add in chicken, chicken stock and a sprig of tarragon. Cover and oven-braise for 45 min, or possibly till meat is very tender.
- Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs when cooled.
- Combine leek mix and stock in a blender or possibly food processor and puree till smooth. Strain over a medium bowl. Gently stir cream into sauce. At this point, the chicken and sauce may be covered and stored separately in the refrigerator overnight.
- For dumplings: Preheat oven to 400 degrees. Sift sugar, baking pwdr, salt and flour into a medium bowl and make a well in the center. In a separate bowl, mix egg, melted butter and buttermilk. Add in lemon zest and pour mix into well of dry ingredients. Stir gently till dry ingredients are just moistened.
- Place chicken in a casserole dish, add in sauce (if chicken and sauce are stored overnight, reheat before using), minced tarragon, mushrooms and roasted pearl onions. Place large spoonfuls of dumpling batter 1 inch apart on top of the casserole contents. Bake for 15-20 min, till browned. Serve with chardonnay.
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