"I tried for a long time to refine my mother's chicken and dumplings so I could bring it into one of my restaurants. It never worked, because the recipe is perfect as is. So I ditched that idea and used my mom's recipe as the inspiration for this dish. My dumplings are much lighter than the traditional hearty version and can be made with whatever herbs you love. Serving them with grilled skin-on chicken breasts and a simply seasoned chicken jus, you end up with something fancy but familiar."
Source: Sean Brock "South"
For the dumplings:
1. Combine the water and 6 tablespoons of the butter in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and stir in the flour and salt with a wooden spoon, then cook, stirring constantly, until the mixture has thickened, about 2 minutes. Remove from the stove and cool until just warm, about 10 minutes.
2. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). With the mixer on low speed, add the eggs one at a time, being sure each one is incorporated before adding the next. Add the cheese and chopped herbs and mix until just combined. Transfer the mixture to a container and cover to keep warm.
3. Prepare a hot fire in a charcoal grill, removing the grill rack and distributing the hot coals in an even layer in the bottom of the grill. Place the grill rack at its normal height.
4. Bring a medium saucepan of water to a boil over medium heat. To form the dough into quenelles, dip two soupsoons into cold water. Scoop up about 1 tablespoon of the dough with one spoon and form it into a roughly oval shape using the second spoon, then carefully transfer the dumpling to the simmering water, maintaining the shape. Work in batches of about 6 at a time so the dumplings cook evenly and you don't overcrowd the saucepan. Cook the dumplings until they are set and cooked through, 2 to 3 minutes. Transfer them to a large skillet, add the remaining 2 tablespoons butter, and cover to keep warm. Repeat to make a total of 24 dumplings.
For the chicken:
1. Using a pastry brush, lightly brush the chicken skin with the canola oil. Liberally season the breasts with salt and white pepper. Grill the breasts skin side down for 2 minutes, without moving them. Using a metal spatula to carefully lift up the breasts and turn them over. Grill them on the other side, moving them around the grill if necessary to avoid flare-ups, until an instant-read thermometer inserted in the thickest part of the breast registers 140F, about 10 minutes. Transfer the breasts to a cutting board, cover lightly with foil, and let rest for 5 minutes.
1. Warm the chicken sauce in a small saucepan over low heat. Divide the dumplings among 4 warm bowls. Slice each breast into 4 slices and place them over top of the dumplings. Drizzle the chicken with the sauce, sprinkle with some finishing salt, and garnish with the lemon balm leaves, if using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 321 (67%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 484.1mg||149 %|
|Sodium 995.2mg||34 %|
|Potassium 179.7mg||5 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.1g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 478
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