Chicken & Dumplings

Yields: 6 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon butter
• 2 1/2 pounds skin-on, bone-in chicken pieces
• Salt and freshly ground black pepper
• 1 cup chopped celery
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 1/2 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
• 3 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 cups low-sodium chicken broth
• 1 teaspoon sherry

For the dumplings:

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) butter, melted
• 3/4 cup buttermilk, at room temperature
• 2 tablespoons minced fresh parsley, plus more for garnish

Directions:

1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4  to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately with additional minced fresh parsley.

*If you don't have buttermilk, measure the amount of milk you need and add a dash of vinegar.

**The addition of sherry at the end of the recipe is optional but I think it really gives a unique and delicious depth of flavor to the soup. Do Not buy "cooking sherry," as it has added salt, etc., and also don't buy sweet sherry. A regular bottle of medium dry sherry is what you are looking for, and it will last indefinitely in the pantry.

~Recipe from fivehearthome.com

Light and Fluffy Buttermilk Pancakes

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 Tablespoons unsalted butter, melted

Directions:

1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

~Recipe from justataste.com