Text 32392, 102 rader
Skriven 2013-01-08 06:02:40 av Dave Drum (1:261/38)
Ärende: Gourmet 1324
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Dumplings
 Categories: Poultry, Breads, Cheese
      Yield: 7 Servings

MMMMM--------------------------GNOCCHI-------------------------------
      1 lb Ricotta
    1/2 c  + 2 tb all-purpose flour; +
           - more
      1 lg Egg; beaten to blend
  1 1/4 c  Fine grated Parmesan
    3/4 ts Fresh grated nutmeg
    1/2 tb Salt

MMMMM----------------------CHICKEN & GRAVY---------------------------
     10 c  Chicken broth
      2 lb Chicken thighs; skinned,
           - boned
    1/4 c  Unsalted butter
      6 tb All-purpose flour
      2    Celery ribs; in 1/4" slices
      1    Carrot; peeled, thin sliced
      1    Parsnip; peeled, in 1/4"
           - rounds
      1    Leek; halved lengthwise, cut
           - across in 1/4" slices
    1/4 c  Chopped flat-leaf parsley
    1/4 c  Chopped fresh chives
           Salt & fresh ground pepper
           Shaved Parmesan

  Special equipment: Cheesecloth (optional)

  For gnocchi: If using fresh ricotta that has excess
  liquid, you may need to drain it overnight. Line a
  fine-mesh strainer with cheesecloth and set it over a
  medium bowl. Add ricotta; cover with plastic wrap and let
  drain overnight in refrigerator. If using supermarket
  ricotta, proceed with recipe; no draining required.

  Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg,
  Parmesan, nutmeg, and salt in a large bowl just to blend
  (do not overwork). Form dough into a ball (it will be
  sticky); wrap in plastic and chill for at least 1 hour and
  up to 1 day.

  Line a baking sheet with parchment paper; set aside. Place
  dough on a lightly floured work surface. Divide dough into
  4 equal portions and cover with a clean kitchen towel.
  Using your hands, roll 1 portion into a 1/2"-diameter
  rope; cut crosswise into 1/2"-thick pieces. Lightly dust
  gnocchi with flour and transfer to prepared baking sheet.
  Repeat with remaining portions of dough. Cover gnocchi
  with a kitchen towel and chill until ready to cook. DO
  AHEAD: Can be made 2 months ahead. Freeze on sheets, then
  store, frozen, in an airtight container.

  For chicken and gravy: Bring broth to a boil in a large
  saucepan. Add chicken; reduce heat to low, cover, and
  gently simmer until chicken is tender and cooked through,
  20-30 minutes. Remove chicken; let cool slightly and shred
  into bite-size pieces. Bring broth to a boil and cook
  until reduced to 8 cups, about 15 minutes.

  Meanwhile, melt butter in a small heavy saucepan over low
  heat. Whisk in flour until smooth and cook, whisking
  constantly, until roux is pale beige in color, about 15
  minutes (do not brown).

  Scrape roux into simmering broth; whisk until thickened
  and broth coats the back of a spoon. Reduce heat to low
  and add vegetables. Cook until tender, about 5 minutes.
  Add shredded chicken and herbs. Season with salt and
  pepper.

  DO AHEAD: Can be made 2 days ahead. Chill, uncovered,
  until cold; cover and keep chilled. Rewarm before serving.

  Cook gnocchi in a large pot of boiling salted water,
  stirring occasionally, until gnocchi float to the surface,
  about 2 minutes (slightly longer if frozen). Using a
  slotted spoon, transfer gnocchi to bowls, dividing
  equally. Ladle chicken and vegetables with gravy over.
  Season with pepper and top with Parmesan.

  by Mike Lata; Fig, Charleston, SC

  Bon Appétit | February 2012

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Cooking is a lot like making love. Just takes a little longer to clean up.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)