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Emeril's
Spicy Chicken and Dumplings
 
“What I go for in my cooking is sinful, bold and real.”
~ Emeril
Lagasse
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Spicy
Chicken and Dumplings
 Emeril's TV Dinners
by Emeril Lagasse
with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and
Co.
Makes 6 to 8 servings
“In Jonesboro, Arkansas, where Felicia’s from, this dish was a staple for
Sunday dinner, and I’ve been told that a true Southern cook is judged
on
how good his or her dumplings are. These are from a family friend
of
theirs who taught them how
to make these really kicked-up ones –
they’re outstanding!”
1 hen (about 5 pounds)
Salt and freshly ground black pepper to taste
3 cups chopped yellow onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
2 fresh jalapeños, seeded and chopped
6 cloves garlic, peeled
3 bay leaves
4 sprigs fresh thyme
2 cups bleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1 cup milk
1/4 cup heavy cream
1/4 cup chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves
Rinse
the chicken under cool water and pat dry with paper towels.
Season with
salt and pepper.
Place the chicken in a large stockpot over medium-high heat. Add the
onions, carrots, celery, jalapeños, garlic, bay leaves, thyme, and
enough water to cover the hen. Season again with salt and plenty of
pepper.
Bring to a boil, then reduce the heat to medium-low and simmer, un-
covered, until meat begins to fall off the bones, about 2 hours.
Skim
off any foam that rises to the surface while cooking. Remove from the
heat and cool for about 20 minutes.
Strain the stock through a fine-mesh strainer, reserving the stock, the
chicken, and 1/2 cup of the cooked vegetables. Put stock in a smaller
stockpot over medium heat and bring to a gentle boil.
Remove the meat
from the chicken, discarding the skin and bones.
Tear the meat into
smaller pieces and add to the stockpot.
Combine the flour, baking powder, salt, and shortening in a medium-
size
mixing bowl. With your hands, work the shortening into the mix-
ture until
it resembles coarse crumbs. With a fork, mash the reserved
cooked
vegetables. Fold them and the milk, 1/4 cup at a time, into the
flour
mixture, being careful not to overwork the dough.
Lightly dust a work surface and your hands with flour. Turn the
dough
out onto the floured surface. Dust the top of the dough with flour.
With
your fingers, lightly press the dough out very thin, about 1/8 inch
thick,
dusting as you work. With a sharp knife, cut the dough into strips
about
4 inches long and 1/2 inch wide. Set aside.
Add the heavy cream to the chicken stock and stir to mix. Gently
drop
the dumplings into the mixture and cook, stirring occasionally, until
the dumplings are cooked through, about 30 minutes. Remove the bay
leaves,
stir in the green onions and parsley, and serve hot.
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