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Рецепт Chicken And Lemon Dumplings
by Global Cookbook

Chicken And Lemon Dumplings
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs when cooled.
  4. 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.
  5. 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.
  6. 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.