Ingredients:

  • 1 whole fryer chicken (approx. 1.8 kg / 4 lb), cut into 8 pieces
  • 2 Tbsp (30 ml) Olive Oil or Neutral Cooking Oil
  • 1 large Yellow Onion, roughly chopped
  • 2 large Carrots, roughly chopped
  • 3 Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed
  • 2 Bay Leaves (Dried)
  • 1 tsp Dried Thyme
  • 1 tsp Black Peppercorns
  • 8 cups (1.9 L) Chicken Broth (low sodium) OR Water
  • Salt, to taste
  • 1/4 cup (60 ml) Dry Sherry or White Wine (Optional)
  • 1 cup (240 ml) Heavy Cream (Double Cream) OR Whole Milk
  • 1/2 cup (60g) Frozen Peas (Optional)
  • 1/4 cup (6g) Fresh Parsley, chopped (for garnish)
  • 3 cups (360g) All-Purpose Flour, plus more for rolling
  • 1 Tbsp (15g) Baking Powder
  • 1 tsp (5g) Kosher Salt
  • 1/2 cup (113g / 1 stick) Unsalted Butter, chilled and cubed
  • 1 cup (240 ml) Whole Milk (cold)

Instructions:

  1. Sear the chicken pieces: Pat the chicken dry and season generously. Heat oil in the Dutch oven over medium-high heat. Sear chicken skin-side down until deeply golden brown (5-7 minutes). Remove and set aside.
  2. Sauté Aromatics: Add onion, carrots, and celery to the pot. Sauté until softened (5-8 minutes), scraping up brown bits. Add garlic and thyme; cook for 1 minute.
  3. Deglaze and Simmer: Add Sherry or Wine (if using) to deglaze. Return chicken to the pot. Add bay leaves, peppercorns, and enough stock/water to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer gently for 50 minutes.
  4. Remove and Shred: Remove chicken pieces and cool slightly. Discard bones and skin. Shred the meat into bite-sized pieces; set aside.
  5. Strain the Stock: Pour the stock through a fine-mesh strainer into a clean bowl, pressing down on the solids. Discard the spent vegetables. Return the clean stock to the Dutch oven.
  6. Prepare Dumpling Dough: Whisk together flour, baking powder, and salt. Cut in the chilled, cubed butter until the mixture resembles coarse meal.
  7. Form and Rest Dough: Gradually add the cold milk, mixing lightly until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  8. Roll and Cut Dumplings: Bring the strained chicken stock back to a rapid simmer. Season the broth accurately with salt and pepper. Divide the rested dough in half. On a well-floured surface, roll each half very thinly (about 1/8 inch thickness). Cut the dough into 1-inch strips or squares.
  9. Cook Dumplings: Drop the dumplings, a few at a time, into the rapidly simmering stock. Cook for approximately 8-10 minutes until they float and are tender.
  10. Assemble and Serve: Stir in the shredded chicken, heavy cream, and optional peas. Simmer for 2 minutes to heat through. Ladle into bowls and garnish generously with fresh parsley.