Chicken & Dumplings

For the Chicken Stew:

• Meat of a rotisserie  chicken, shredded

• 4 slices of bacon, cut into ½ inch lardons

• 1 onion, diced

• 1 carrot, diced

• 1 celery, diced

• 2 cloves garlic, minced

• 1 shallot, minced

• 2 tsp Old Bay Seasoning

• ¼ -½ tsp cayenne pepper (depending on how much of a kick you like)

• 8 oz frozen collard greens (or fresh…but for convenience and speed, frozen is fine)

• 4 cups chicken stock

• 1-2 tablespoon cornstarch

• ¼ cup heavy cream

• salt & pepper to taste

For the Dumplings:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¾ tsp kosher salt

• ¼ tsp freshly ground pepper

• ¾ cup buttermilk

• 1 large egg

Steps:

• In a large saucepot, cook bacon over medium heat to render the fat. 

• When bacon is beginning to crisp, add carrots, onions and celery and continue cooking for a few minutes. 

• Add the shallot and the garlic and cook til fragrant. 

• Add the Old Bay and cayenne and stir, cooking another 30 seconds.

• And the collard greens and chicken stock.

• Simmer, covered, until vegetables are tender, about 20 minutes.  

• Make a slurry with 1 tablespoon of cornstarch and a tablespoon of water, and add it to the stock.  Boil it for a few minutes.  You want a sauce that coats the back of a spoon. Add a little more cornstarch slurry if it’s too thin.

• Add the cream and fold in the chicken. Taste and add salt if necessary. Bring to a simmer. 

• To make the dumplings, combine the dry ingredients in a large bowl.  In a separate bowl, whisk the egg and buttermilk. Pour the wet ingredients into the dry and stir until just combined and no streaks of flour remain.

• Using 2 Tablespoons, drop the biscuit dough gently on the top of the simmering stew, leaving a little room between dumplings.  Cover the pot and simmer 10-15 minutes, until the dumplings are cooked.  (A knife should come out clean when poked into the dumpling.)

• Top with chopped parsley and a few grinding of black pepper.  Serve immediately.