I love giving Mark’s favorite recipes as gifts. This was one of his best. It’s here, almost exactly as he wrote it down. He would sometimes substitute leftover chicken (or turkey) instead of preparing it as below. Best post-holiday meal ever. The man could cook.
Mark’s Chicken with Herbed Dumplings
Mark made these wonderful, savory dumplings an old cast iron #10 chicken fryer passed down from my grandmother.
2lbs boneless white meat chicken
Salt and pepper, to taste
3 T olive oil
3 T butter
½ white onion
4 oz can mushrooms
¼ cup flour
3 cups chicken stock
¾ cups heavy cream (whipping cream)
¼ cup dry sherry
4 medium carrots cut into ½” slices
2 stalks celery cut into ½” slices
1 bay leaf
¼ tsp ground or fresh nutmeg
1 tsp finely chopped oregano leaves
1 tsp finely chopped thyme leaves
1¼ cups all-purpose flour
2/3 cup cornmeal
2½ tsp baking powder
½ tsp salt
7 T cold butter
3 tsp chopped fresh rosemary
1 cup milk
½ tsp kosher salt
Turn oven to 425°
Cut chicken into 1” strips and season with salt and pepper. Put 1Tbl oil in deep skillet and fry up the chicken in 3 batches. Add 1 more tablespoon of oil for every batch. Brown both sides and set aside.
In the same skillet, add the butter, then add onions, shallot, and mushrooms and cook until the onions are soft. Stir in flour. Add chicken stock, cream and sherry and bring to a boil. Reduce heat and add carrots, celery, bay leaf, oregano & thyme. Season to taste and cook for 5 min. Add the chicken back in and then cook for 5 more min.
Dumplings – wisk together dry ingredients. Cut in chilled butter until everything is pea-sized clumps. Mix in rosemary then add milk. Mixture will be sticky and clumpy.
Take a large spoon and plop the dumplings on top of the chicken mixture [in skillet]. The clumps will cover the whole pan.
Cook in the oven 20-25 minutes until the dumplings are golden brown.