Chicken and Dumplings From Beyond

Now we journey beyond mere mortal cuisine—into a cyclopean cauldron of culinary cosmicism from another dimension, an experience not of nourishment, but of existential unraveling.

Ingredients

  • 1 tbsp olive oil

  • 1 tbsp rolled salted butter

  • 2 cups chicken or 4 chicken thighs

  • 2 carrots

  • 8 cremini mushrooms

  • 1 onion

  • 2 cloves garlic

  • 1 rib celery

  • 1 bay leaf

  • 1 tsp red pepper flakes

  • 1 tbsp tamari

  • 1/4 tsp black pepper

  • 1/2 cup white wine

  • 1 cup frozen peas

  • 1/4 cup rolled salted butter

  • 1/4 cup flour

  • 1 tbsp miso

  • 1 tbsp thyme

  • 1 quart chicken stock

  • 1/4 cup cream cheese

Dumplings

  • 1 cup flour

  • 1/2 cup corn flour

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 2 tbsp butter

  • 1 tbsp dried parsley

  • 1/4 cup sour cream

  • 1/2 cup shredded cheddar cheese

  • 1 cup milk or butter milk

  • 3 diced scallions

Directions

  1. For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil.

  2. Sprinkle the chicken with salt and pepper.

  3. In 2 batches, brown the chicken on both sides and remove to a clean plate.

  4. Add chopped carrots, celery, onions and rough dice garlic and mushrooms to the pot with the bay leaf and red pepper flakes.

  5. Stir and cook for 3 to 4 minutes over medium-low heat. Season with Tamara and black pepper.

  6. Stir deglaze pan with white wine and add peas, cover for 5 minutes and set aside.

  7. Add butter, flour, and miso to the pan and whisk into a paste.

  8. Cook over medium heat for 5 minutes whisking for even heat.

  9. Whisk in the ground thyme and then pour in the chicken broth. 

  10. Stir to combine, then add the browned chicken and vegetables. 

  11. Cover the pot and simmer for 20 minutes.

  12. Wish in the cream cheese

    Dumplings

    1. For the dumplings: While the chicken is simmering, make the dough for the dumplings.

    2. Sift together the flour, corn flour, baking powder, baking soda and salt in a bowl, cut in the butter, parsley, and cheddar cheese.

    3. Then add the milk and sour cream, stirring gently to combine.

    4. Set aside.

    5. Drop tablespoons of dumpling dough into the simmering pot.

    6. Sprinkle with diced scallions. Cover the pot and continue to simmer for 15 minutes.

    7. Allow to sit for 10 minutes before serving.

Hardware:

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