JOIN DAISY PEACH AS SHE TAKES YOU ON A JOURNEY THROUGH THE SOUTH AND THE PEOPLE WHO STARTED, STAYED AND ARE STILL HERE
CHICKEN & DUMPLINGS
Chef Mike Lata at FIG in Charleston, SC
Yield: 6 to 8 servings
- 1 pound ricotta (I prefer Calabro Part-Skim Ricotta)
- 1/2 cup plus 2 tablespoons all-purpose flour plus more
- 1 large egg, beaten to blend
- 1 1/4 cups finely grated Parmesan
- 3/4 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
For Chicken and gravy:
- 10 cups low-salt chicken broth
- 2 pounds skinless, boneless chicken thighs
- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 2 celery stalks, cut crosswise into 1/4"-thick slices
- 1 carrot, peeled, thinly sliced
- 1 parsnip, peeled, cut into 1/4"-thick rounds
- 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh chives
- Kosher salt, freshly ground pepper
* Shaved Parmesan
- 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. (* Be sure to skim off the foam that rises to the top of the broth as it boils.) 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.