Chicken and Dumplings

By bskippa

Ingredients

• 3 pounds chicken drumsticks (about 12), rinsed and patted dry
• Salt and pepper
• 2/3 pound baking potatoes, peeled
• 2 tablespoons butter
• 2 cups finely chopped yellow onion (about 2 medium onions)
• 6 cups (48 ounces) chicken broth
• 1 large egg
• ½ cup plus 2 tablespoons flour, plus more for kneading Chopped fresh parsley, for garnish

Details

Preparation time 25mins
Cooking time 26mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 425°. Place the chicken on a rimmed baking sheet and season with salt and pepper. Roast until the juices run clear, about 45 minutes. Let cool and then shred; discard the skin and bones.

Meanwhile, place the potatoes in a medium saucepan with enough cold water to cover by 1 inch. Bring to a boil, then simmer until, about 45 minutes. Drain.

In a large pot, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 8 minutes. Pour in the broth and bring to a gentle simmer.

Meanwhile, mash the potatoes with 1 teaspoon salt until almost smooth. Mix in the egg, then the flour, until combined.

On a lightly floured surface, roll one-third of the dough into a 3/4-inch thick log. Pinch off inch-long pieces and roll to form small disks. Repeat with the remaining dough.

Add the dumplings to the broth. Once they float, cook for 3 to 4 minutes more. Stir in the reserved chicken and season with salt and pepper. Top with the parsley.