Dan Cota's Chicken And Dumplings Recipe

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Dan Cota's Chicken and Dumplings

Bonnie Beck

By
@sailboat

This is an other memory from my two Uncles (family friends) who lived in the great old Victorian house in the San Francisco area.

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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Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 30 Min

Ingredients

1
raw kosher stewing chicken cut into pieces
1/2
sprig of organic fresh organic rosemary, crushed between your hands
4
threads of saffron
1
clove of garlic, crushed
freshly ground pepper to taste (i use a mix of pink, black and green)
1 large
onion
1
organic oregon myrtle leaf (you can use a bayleaf)

DUMPLINGS

1 c
sifted organic all purpose flour
2 tsp
baking powder
1/2 tsp
kosher salt
1/2 c
whole organic raw milk

TOPPING OPTION

chopped parsley

Step-By-Step

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.

About this Recipe

Course/Dish: Chicken