This Southern classic combines savory chicken and tender, herb-flecked dumplings.
Matt Horn’s upcoming “Kowbird: Amazing Chicken Recipes” cookbook, due out May 28, includes recipes from his Oakland Kowbird restaurant and from his family, including dishes such as Chicken and Dumplings. , “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” , 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.Matt Horn’s new “Kowbird” cookbook was inspired by his Oakland restaurant of the same name. 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.
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