Dan Cota's Chicken and Dumplings
This is one of those recipes you are going to use some of the expensive spanish Saffron I told you to invest in.
I still remember eating these wonderful Chicken and Dumplings in the formal dinning with the big bay window over looking the circular driveway.
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- raw kosher stewing chicken cut into pieces
- sprig of organic fresh organic rosemary, crushed between your hands
- threads of saffron
- clove of garlic, crushed
- freshly ground pepper to taste (i use a mix of pink, black and green)
- 1 large
- organic oregon myrtle leaf (you can use a bayleaf)
- 1 c
- sifted organic all purpose flour
- 2 tsp
- baking powder
- 1/2 tsp
- kosher salt
- 1/2 c
- whole organic raw milk
- chopped parsley
1Large pan of water.
2Wash Chicken and pat dry.
3Rub checken with saffron. It will turn yellow.
4Add chicken to pan of water, the saffron, rosemary, garlic, kosher salt, myrtle leaf, onion and pepper. Add enough water to cover chicken.
5Slowly bring to boil and turn down to a simmer with the lip a jarred.
6Assemble the Dumpling dough. Mix all ingredients together well.
7When Chicken is 99% done, skim the fat off the broth and drop by Tablespoons full the dumpling dough into the Chicken broth.
8Cover the pan tightly and return to a slow boil. Reduce heat to a simmer.
9DO NOT LIFT lid.
10Simmer 12 to 15 minutes.
11Serve chicken and dumplings in the broth. Or serve Chicken and Dumpling with broth that has been thickened with a little flour.
12Sprinkle a little chopped parsely over the top of each serving.