Follow these steps for perfect results
whole chicken
whole
carrots
quartered
celery ribs
quartered
yellow onions
quartered
garlic cloves
whole
fresh thyme sprigs
fresh
salt
table
baby turnips
peeled, wedged
carrots
diagonally sliced
mushrooms
bite-size pieces
red pearl onions
whole
cipollini onions
whole
leek
split, 1-inch pieces
butter
unsalted
flour
all-purpose
all-purpose flour
all-purpose
butter
cold, cubed
baking powder
double acting
salt
table
pepper
black, ground
buttermilk
chilled
fresh flat-leaf parsley
chopped
fresh thyme
chopped
fresh chives
chopped
bacon
cooked, diced
hard-cooked eggs
peeled, quartered
In a Dutch oven, combine the whole chicken, carrots, celery, onions, garlic cloves, thyme sprigs, salt, and water to cover. Bring to a boil over medium heat, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool for 30 minutes. Once cooled, skin, bone, and shred the chicken. Reserve the bones and refrigerate the shredded chicken.
Return the chicken bones to the Dutch oven with the reserved cooking liquid and vegetables. Cook over medium heat for 1 hour to create a richer stock.
Strain the liquid through a wire-mesh strainer into a 3-quart saucepan, discarding the solids. Reserve 1 1/2 quarts of chicken stock in the saucepan.
Bring the reserved stock to a boil over medium-high heat. Add the turnips, diagonally sliced carrots, and mushrooms, and cook for 3 to 4 minutes, or until crisp-tender. Remove the vegetables from the stock.
Add the red pearl onions, cipollini onions, and leek to the stock. Cook for 7 to 8 minutes, or until crisp-tender. Remove the onion mixture from the stock, reserving 4 cups of stock.
In a heavy 2-quart saucepan, melt butter over medium heat. Reduce the heat to low, whisk in flour, and cook, stirring often, for 10 minutes, or until golden. This creates a roux.
Increase the heat to medium-high and slowly whisk in the reserved 4 cups of chicken stock until well combined. Cook, stirring often, for 15 minutes, or until the sauce is thoroughly heated and slightly thickened.
In a food processor, pulse the all-purpose flour, butter, baking powder, salt, and pepper 4 to 5 times, or until the mixture is crumbly.
Transfer the crumbly mixture to a large bowl. Stir in the buttermilk, chopped fresh flat-leaf parsley, chopped fresh thyme, and chopped fresh chives, stirring until well blended to create the dumpling dough.
Preheat the oven to 400°F (200°C).
Place the shredded chicken and cooked vegetables in a 4-quart baking dish. Pour the prepared Chicken Sauce over the chicken and vegetables.
Top the mixture with cooked, diced bacon and hard-cooked egg quarters.
Spoon the dumpling batter by rounded tablespoonfuls over the chicken mixture, gently pressing the dumplings down into the sauce.
Bake at 400°F (200°C) for 25 to 30 minutes, or until the mixture is bubbly and the dumplings are golden brown. Let stand for 5 minutes before serving.
Expert advice for the best results
For a richer flavor, use homemade chicken stock.
Add other vegetables, such as peas or green beans, to the dish.
Use a biscuit cutter to shape the dumplings for a more uniform look.
Everything you need to know before you start
20 minutes
The chicken stock and chicken can be made ahead of time.
Serve hot in a bowl, garnished with a sprig of fresh thyme.
Serve with a side of green beans or a simple salad.
A buttery Chardonnay complements the creamy texture of the dish.
Discover the story behind this recipe
A classic comfort food dish often associated with family gatherings and holidays.
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