Chicken & Dumplings:

I was stewing today – on a variety of topics rolling around in my head. But it all went away with the thought of stewed chicken and dumplings. I will often take those fluctuating moods that come in different forms and leverage them for inspiration in the kitchen. Fall is officially upon us with crisp afternoons that warrant the desire of a crackling evening fire. With fire roaring in the next room, I chose to braise the quartered whole chicken, but then pulled the meat from the bone just before adding the dumplings which made for a thick meaty texture while still keeping the chicken infinitely tender. The smoky bacon from Vermont however, added the real complex flavors as the necessary evil ingredient.

SECRET INGREDIENT: Vermont Smoked and Cured Bacon

Chicken & Dumplings

• Smoked Bacon
• Whole chicken quartered
• Smoked salt & fresh pepper
• Fresh thyme
• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Turnip
• Butter
• Flour
• White Wine
• Vegetable stock
• Bay leaf
• Thyme sprigs
• Flour (2 cups)
• Baking powder (2 tsp)
• Baking soda (1 tsp)
• Butter (5 Tbl, melted)
• Milk (1/4 cup)
• Half & Half (2/4 cup)
• Smoked salt & fresh pepper
• Parsley