Chicken-n-Slicks
Nothing is more comforting than stewed chicken and homemade dumplings!
Servings: 6
Ingredients
- 3 bone-in skin on chicken thighs (about 1 ½pounds)
- 2 bone-in skin-on chicken breasts (about 1 ½ pounds), halved crosswise
- Kosher salt and freshly ground pepper
- 2 cups plus 6 tablespoons unbleached all-purpose flour
- 3 tablespoons vegetable oil divided
- 1 large yellow onion diced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 bay leaves
- ¼ chopped fresh parsley
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper. In a large dutch oven over medium heat, toast the 6 tablespoons of flour, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to a medium bowl and wipe out pot. Heat 1 tablespoon of oil in now empty Dutch oven over medium-high heat. Add the chicken and cook until well browned on both sides, about 5 minutes per side; transfer to a plate. Pour the fat in the pan into another small bowl; set aside. There should be about 2 tablespoons of fat. If there is less fat than that left, add enough vegetable oil to equal 2 tablespoons. When chicken is cool enough to handle, remove and discard the skin.
- Return the empty pot to the stove and heat over medium-high heat 1 tablespoon of vegetable oil. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Add 7 ½ cups of broth, chicken, and bay leaves and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 20-25 minutes. Remove from the heat and transfer chicken to a clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
- Meanwhile, combine remaining ½ cup chicken broth, 2 tablespoons of the reserved chicken fat, and remaining tablespoon of oil in a liquid measuring cup. In the bowl of a food processor, process the remaining 2 cups of flour and ½ teaspoon of kosher salt. With the machine running, slowly pour in the broth mixture and process until it resembles a coarse meal. Turn dough onto a very lightly floured work surface and knead until smooth. Divide dough in half.
- Following photos, roll each dough half into a 10-inch square. Cut each square into twenty 5-inch by 1-inch rectangles. Place several noodles on a parchment-lined baking sheet, cover with another sheet of parchment, and repeat stacking with remaining noodles, ending with a sheet of parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
- Return broth to a simmer and add the noodles. Cook until the noodles are nearly tender, about 12-15 minutes, stirring occasionally to separate. Remove 1 cup of broth and whisk into the reserved toasted flour. Stir broth-flour mixture into pot being careful not to break up noodles. Simmer until lightly thickened, 3 to 5 minutes. Add shredded chicken and cook until heated through, about 1 minute. Season with salt and pepper and stir in parsley. Enjoy!
Notes
Make ahead:
Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.
Nutrition
Calories: 616kcal | Carbohydrates: 38g | Protein: 41g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1320mg | Potassium: 629mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3652IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg
