Tuesday, March 9, 2010

Juliana's Butcher Block

This week I went with a classic, chicken and dumpling soup. It's comfort food at its best.

Chicken and Dumpling Soup

5 tbs extra-virgin olive oil
2 pounds chicken, diced
Salt and freshly ground black pepper
4 tbs butter
12 large white mushrooms, sliced
1 cup carrots, chopped
4 ribs celery, very thinly sliced
1 to 2 fresh bay leaves
3 tbs all-purpose flour
4 cups chicken broth
1 cup basil leaves
1 clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
1 cup grated Parmigiano-Reggiano
1 lemon, zested
24 oz. fresh gnocchi

On a back burner, start a pot of water for the gnocchi. You will want to bring it to a boil.

Heat another pot with 1 tbs extra-virgin olive oil, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove when finished; place on a plate. Add another tbs of olive oil and 2 tbs of butter, heat for 30 seconds. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Let cook for 5 minutes, add flour and cook for an additional 2 minutes. Add 3 1/2 cups broth, return the chicken to the pot and simmer to allow the sauce to thicken.

In a food processor add basil, parsley, garlic and pine nuts. Turn food processor on to combine. Pour the remaining 1/2 cup broth and add cheese, olive oil, salt and pepper. Pulse to mix.

Salt water for gnocchi. The water should be at a boil now. Add gnocchi, cook until they float, drain and set aside.

Melt 2 tbs butter in a skillet over medium heat with the zest of 1 lemon. Add gnocchi and cook until golden brown.

Turn heat off chicken and stir in pesto sauce. Serve the chicken in bowls and top with lemon butter dumplings. serves 6.
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