Chicken & Dumplings
with roasted butternut squash
- 4-6 Servings
- 1 hour 20 minutes
- Suggested Pairing: A rich Chardonnay
Ingredients
Butternut Squash
- 2 cups ¾ in diced butternut squash (Superior Foods Featured Item: #10884 – Maple Leaf Farms)
- 3 Tbsp olive oil
- 2 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cumin
- 1 tsp pumpkin pie spice
Stew
- 1 lb boneless, skinless chicken thighs
- 1 Qt chicken stock
- 6 Tbsp butter
- ½ onion, small dice
- 1 cup carrots, small dice
- 1 cup celery stalks, small dice
- 3 cloves garlic, smashed
- ½ cup flour
- ¼ tsp cumin
- 1 tsp pumpkin pie spice
- ½ cup cream
- Chives, chopped
Dumplings
- 1 cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp thyme leaves, chopped
- 3 Tbsp cold butter, grated
- ½ cup plus 2 Tbsp cold buttermilk
Preparation
- Preheat oven to 425 °F. Toss squash with olive oil, salt, pepper, and spices. Line a rimmed baking sheet with parchment, and add season squash. Spread evenly across sheet and roast for 20 minutes, until there is good caramelization.
- Season chicken thighs on all sides with salt and black pepper, then simmer in chicken stock in a medium saucepan for 15 minutes, or until tender. Remove from stock and cut into desired pieces. (chicken will be cooked further)
- Add butter to a heavy-bottomed pot with a lid over medium heat. Once melted, add the onion, carrot, celery, and garlic, seasoning with 1 teaspoon salt & ground black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Dust the flour over the veggies, stirring to coat. Cook for 1 minute, stirring, until lightly browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Be sure to scrape up any brown bits that may have formed at the bottom of the pot. Add cumin, & pumpkin pie spice. Bring the soup to a boil, then reduce to maintain a gentle simmer. Add the chicken to the pot, cover and simmer for 15 minutes.
- Whisk flour, baking powder, baking soda, 1 tsp. salt, ¼ tsp. Pepper, and thyme in a medium bowl. Add cold butter to dry ingredient and mix briefly with a fork. Stir buttermilk into dry ingredients just until dough comes together (be careful not to overmix or dumplings will be tough).
- Add cream and roasted squash pieces to stew and return to a simmer. Drop tablespoon-size portions of dough into stew. Reduce heat to low, cover, and cook for 10 minutes. Uncover and check dumplings for doneness: They will be considerably larger and cover most of the stew. If they’re not fully cooked, cover and cook 2 minutes more.
- Portion out and garnish with chopped chives.