SOMA Living January 2025

RECIPE OF THE MONTH

CHICKEN & HERB DUMPLINGS Prep Time: 40 mins Cook Time: 1 hr • Servings: 8

INSTRUCTIONS

CHICKEN STEW 1. Melt the butter and oil over med/high heat in a large, heavy bottomed pot or dutch oven. 2. Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly. 3. Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins. 4. Add the garlic and cook for 1-2 more mins. 5. Stir in the chicken base and flour and cook 1-2 mins. Whisk in the wine and cook until fully reduced, 1-2 mins. 6. Whisk in the stock and the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover. 7. Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins.

Creamy, hearty chicken stew is topped with fluffy herbed dumplings…this is the kind of comfort food that makes you wish for snow. The stew is simple and homey, the dumplings pillowy with a little bite from cornmeal, and the combination a classic!

INGREDIENTS

CHICKEN STEW Chicken Stew

1/2 pieces 2 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tsp fresh thyme minced 2 tsp fresh parsley minced 1 cup frozen peas

8. Stir in the herbs and the peas. DUMPLINGS

2 Tbsp unsalted butter 1 Tbsp extra virgin olive oil 3 lbs boneless, skinless chicken breasts or thighs (or a combo) kosher salt and pepper 1 large onion, diced 2 cloves garlic, minced 1 Tbsp chicken base (optional) 2 Tbsp AP flour 2/3 cup dry white wine 3 cups chicken stock 2 cups whole milk 3 medium carrots, peeled and sliced into 1/2 inch rounds 3 stalks celery, sliced into

1. In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs. 2. Stir in the butter and the buttermilk. Stir until just combined, don’t over-mix. 3. Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings. 4. Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don’t lift the lid. 5. Ladle into bowls to serve and sprinkle with herbs if desired.

DUMPLINGS 2 cups AP flour 1/3 cup cornmeal

1 Tbsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 2 Tbsp minced fresh herbs (parsley, thyme, and/or chives) 3 Tbsp unsalted butter, melted and cooled slightly 1 cup buttermilk minced herbs for garnish (optional)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

JANUARY 2025 | SOMA LIVING 11

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