Hen and Dumplings

For stewing the hen and broth:
1 (3-4 pound) chicken
3 quarts cold water
3 medium carrots, peeled
3 celery stalks
1 small onion, halved
1 head garlic, halved crosswise, plus 1 clove grated
2 bay leaves
1 tsp salt
1 tsp black peppercorns
1-1/4  cups dry white wine
1 large leek, white & green parts cut into medium dice and washed; green top washed and reserved
1 cup torn herbs, like parsley, dill, chervil, chives, for garnish

For dumplings: 
1 slice white bread, crust removed and bread torn into small pieces
1/4 cup stock
6 tablespoons unsalted butter
1/2 cup finely diced shallots
1 tsp salt
1/4 tsp ground pepper
6 ounces ground veal or chicken
2 eggs, lightly beaten
1/2 cup sliced chives
zest of 1 lemon

1. In a 6-quart stockpot, combine chicken with cold water.  Bring to simmer over high heat.  Begin to skim away any fat or scum from surface.  Add one carrot, one celery stalk, onion, split garlic head, bay leaves, 1 tablespoon salt, peppercorns and 1 cup wine.  Reduce heat to low, cover and simmer until chicken is tender, 2-1/2 - 3 hours.

2.  Transfer chicken to cutting board.  When cool enough to handle, remove skin and meat.  Return bones to the pot.  Simmer, uncovered, 1-1/2-2 hours and add leek tops for last 30 minutes.

3.  While stock simmers, prepare dumplings.  Heat oven to 450 degrees. Soak bread in 1/4 cup chicken stock for 5 minutes, squeeze out excess.  Melt 3 tablespoons butter in large, oven-proof pan over medium heat.  Add shallots, 1/2 tsp salt and 1/4 tsp pepper and saute 7-8 minutes.  Meanwhile, mince soaked bread and about 10 ounces of the reserved chicken meat and skin. In a bowl combine, minced bread/chicken mixture with ground veal or chicken, eggs, chives, lemon zest and 1/2 tsp salt.  Add shallots.  Form into golf-ball sized dumplings and refrigerate 1 hour.

4.  Heat pan used for shallots over medium heat and add remaining butter.  Gently add dumplings to skillet and let cook, undisturbed until browned, 5 minutes.  Use soup spoons to gently flip dumplings.  Transfer skillet to oven and bake 12-15 minutes until firm, basting dumplings with butter form pan midway through cooking.

5.  Pour stock through a fine-mesh strainer.  (You should have about 2 quarts. Top with water if necessary.)  Discard vegetables and bones.  Chop remaining leeks, carrots and celery into bite-size pieces.  Return stock to simmer and add chopped vegetables and remaining wine.  Simmer until just soft, about 4 minutes. Add herbs and remove pot from heat. Divide dumplings among 4-5 bowls and ladle soup over top.

Simple Slow Cooker Coq Au Vin

 

Serves 4 to 6

After you cut up your chicken into 8 pieces, boil the neck, back & wing tips to make the chicken broth. Serve with a crusty baguette or couscous.

 

Ingredients: 

• 1 organic chicken, cut into 8 pieces 
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 4 slices bacon, roughly chopped (used Deep Roots Farm pork belly, cured & smoked)    
• 3 tablespoons unsalted butter or extra-virgin olive oil, divided
• 1 (12-ounce) package white mushrooms, quartered
• 2 carrots, chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup chicken broth      
• 1 1/2 cup red wine
• 2 large sprigs fresh thyme

 

Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

**Recipe adapted from Whole Foods Market