CHICKEN AND LEMON DUMPLINGS
FOR THE CHICKEN:
4 whole chicken legs (or boneless chicken breasts)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 to 6 leeks, rinsed and cut into 1/4-inch rings (use white part up to the light green)
1 white onion, thinly sliced
1 cup chardonnay
2 cups defatted concentrated chicken stock
1 sprig tarragon plus 1 teaspoon chopped fresh tarragon leaves (or 1/2 teaspoon dried tarragon)
1/2 cup cream (half-and-half or whipping)
8 ounces oyster mushrooms, trimmed and brushed (porcini or shiitake mushrooms may be used)
8 ounces pearl onions, roasted
FOR THE LEMON DUMPLINGS:
1/2 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 egg
1/3 cup melted butter
1/2 cup buttermilk (or 1 teaspoon lemon juice stirred into 1/2 cup milk and allowed to stand 5 minutes)
Zest of 1 lemon, grated
TO PREPARE THE CHICKEN:
Preheat oven to 325 degrees F.
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 leeks and white onion; cover and cook over medium heat until they are translucent but not browned. Add wine and cook uncovered until reduced to 2 tablespoons. Set aside.
In medium oven-proof saute pan, add chicken, chicken stock and a sprig of tarragon. Cover and oven-braise for 45 minutes, or until meat is very tender. Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs when cooled.
Combine leek mixture and stock in a blender or food processor and puree until 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.
TO PREPARE THE DUMPLINGS:
Preheat oven to 400 degrees F.
Sift sugar, baking powder, 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 lemon zest and pour mixture into well of dry ingredients. Stir gently until dry ingredients are just moistened.
Place chicken in a casserole dish, add sauce (if chicken and sauce are stored overnight, reheat before using), chopped 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 minutes, until browned. Serve with chardonnay.
Servings: 4
From: Jerry Comfort, Beringer Vineyards executive chef
Source: Cooking with Wine by Camille Stagg
FOR THE CHICKEN:
4 whole chicken legs (or boneless chicken breasts)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 to 6 leeks, rinsed and cut into 1/4-inch rings (use white part up to the light green)
1 white onion, thinly sliced
1 cup chardonnay
2 cups defatted concentrated chicken stock
1 sprig tarragon plus 1 teaspoon chopped fresh tarragon leaves (or 1/2 teaspoon dried tarragon)
1/2 cup cream (half-and-half or whipping)
8 ounces oyster mushrooms, trimmed and brushed (porcini or shiitake mushrooms may be used)
8 ounces pearl onions, roasted
FOR THE LEMON DUMPLINGS:
1/2 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 egg
1/3 cup melted butter
1/2 cup buttermilk (or 1 teaspoon lemon juice stirred into 1/2 cup milk and allowed to stand 5 minutes)
Zest of 1 lemon, grated
TO PREPARE THE CHICKEN:
Preheat oven to 325 degrees F.
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 leeks and white onion; cover and cook over medium heat until they are translucent but not browned. Add wine and cook uncovered until reduced to 2 tablespoons. Set aside.
In medium oven-proof saute pan, add chicken, chicken stock and a sprig of tarragon. Cover and oven-braise for 45 minutes, or until meat is very tender. Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs when cooled.
Combine leek mixture and stock in a blender or food processor and puree until 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.
TO PREPARE THE DUMPLINGS:
Preheat oven to 400 degrees F.
Sift sugar, baking powder, 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 lemon zest and pour mixture into well of dry ingredients. Stir gently until dry ingredients are just moistened.
Place chicken in a casserole dish, add sauce (if chicken and sauce are stored overnight, reheat before using), chopped 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 minutes, until browned. Serve with chardonnay.
Servings: 4
From: Jerry Comfort, Beringer Vineyards executive chef
Source: Cooking with Wine by Camille Stagg
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!