Braised Chicken and Black Pepper Dumplings
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Soup
1
(3-pound) chicken
2
bay leaves
3
garlic cloves
2
ribs of celery, diced
1 lg
yellow onion, peeled and cut in quarters
16 c
water
2 tbsp
Louisiana Hot sauce
3 tbsp
Worcestershire
Salt and pepper to taste
½ c
heavy cream
Dumplings
2 c
Bisquick mix
⅔ c
milk
1 tbsp
ground black pepper
4
dashes Louisiana Hot sauce
Chris Shepherd, owner of Houston restaurant Underbelly, brings back a Bisquick-based staple from his childhood. All of the dumpling ingredients are mixed together and dropped in broth, rather than pan-frying filling wrapped in dough. The result is a fluffy dumpling, poached in a fragrant soup.
Directions
-
Combine all the soup ingredients except for the cream and simmer for 1½ hours.
-
Remove the chicken and pull the meat from the bones. Reserve for later.
- Strain the stock into another stock pot and bring to a simmer. Add the cream and season.
-
In a bowl combine all the ingredients for the dumplings and mix together. While the soup is simmering take a soup spoon and slowly drop spoonfuls of the dumpling mix into the soup. Poach the dumplings until cooked through. Add the pulled chicken back into the soup and season one last time.
