Hatch Green Chile Chicken and Dumplings
serves 4 to 5
Author note: Feel free to allow the stock to simmer for longer than 1 hour. However, you will need to remove the chicken meat from the bones to overcook the chicken. Once the meat has been removed from the bones, simply add the bones back into the stock and continue to simmer until the desired flavor of chicken stock is achieved. There are two ways to make the dumplings. This recipe creates a drop biscuit type of batter, which creates a fluffy dumpling. If you prefer a denser, gnocchi type dumpling, use 2/3 and 2 tablespoons half and half to the flour mixture. Roll the dough into ropes and cut into gnocchi-sized dumplings.
4 tablespoons unsalted butter, divided
4 lbs bone-in, skin on chicken (I use thighs and drumsticks)
9 1/2 cups water, divided
1/2 cup finely diced yellow onion
1 1/2 cup chopped (roasted, peeled and seeded) Hatch Green Chiles,
2 cups flour
2 teaspoons baking powder
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons butter, melted
1 1/2 to 1 3/4 cup half and half or buttermilk
Place 2 tablespoons unsalted butter into a large stock pot and melt over medium heat. Add chicken and gently cook for 10, turning the chicken twice. Add the onions, and 8 cups of water. Simmer, uncovered for 1 hour. Remove any scum that floats to the top of the stock.
While the stock is simmering make the dumpling mixture. In a medium-sized bowl, whisk the flour, baking powder, 3/4 teaspoon salt and pepper. Stir in the half and half and 2 tablespoons of melted butter. Stir until the mixture is combined. Set aside.
After 45 minutes of simmering, remove 3/4 of the chicken from the pan. Set aside and let cool.
Add 1 1/2 cups water, 2 teaspoons salt and the green chiles to the stock. Bring to a boil. Add the dumplings into the stock, about 1 teaspoon sized scoops. Cover the pan and let cook for twenty minutes.
Once the chicken has cooled, remove the meat from the bone. Chop to desired size. Place the chicken into warm bowls and top with the chicken stock and dumplings.
