Oakland chef Matt Horn’s newest cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), lands on May 28. With 65 recipes for family dinners and weekend feasts, there’s plenty to inspire, from the new wave — Chile-Crisp-Rubbed Grilled Chicken Breasts — to classics like this one.
The combination of savory chicken and tender, herb-flecked dumplings is a “comfort food staple steeped in homespun heritage,” he writes.
Chicken and Dumplings
Serves 4 to 6
INGREDIENTS
4 tablespoons (½ stick) unsalted butter
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
8 bone-in, skin-on chicken pieces (thighs, breasts, drumsticks)
8 cups chicken broth
2 cups all-purpose flour
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon baking powder
Salt, to taste
Freshly ground black pepper, to taste
1 cup milk
DIRECTIONS
In a large pot over medium heat, melt the butter. Add the onion, celery and carrots and sauté for about 6 minutes until softened.
Add the chicken pieces, pour in the broth and bring the liquid to a boil. Reduce the heat to low and simmer for 30 to 40 minutes, or until the chicken is cooked through, with an internal temperature of 165°F.
In a small bowl, whisk the flour, parsley, baking powder, salt and pepper to blend. Pour in the milk and whisk until just combined. Drop tablespoonfuls of the dumpling dough into the simmering pot. Cover the pot and simmer for 15 minutes, or until the dumplings are cooked through and no longer doughy.
Remove the chicken bones, if desired, before serving. Garnish with parsley.
Refrigerate leftovers in an airtight container for 3 to 5 days.
— Recipe from KOWBIRD by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used by permission.
