Sunday Dinner at Home with SeaGlass Wine
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Happy Sunday and happy December! We love Sundays at home this time of year -- especially on those quiet days that we can spend all day in the kitchen. Though this is a fairly simple and quick recipe to make, I like to make our time in the kitchen last. Our kids will say that they love those meals when Andrew and I spend all day in the kitchen. Their reasons aside, I do as well. Adding layers of flavors to any meal takes time, and it seems to me that the slow simmer on the stove also makes a difference. The flavors become this beautiful combination of savory goodness.
This time, I introduced a new recipe to our repertoire -- chicken and sage dumplings. It just happened that we all ingredients and a really good Chardonnay to drink and cook with. This bottle of SeaGlass Chardonnay was our pick for the day. It's a really good, fresh and buttery Chardonnay that's easy to drink. I highly recommend.
All you need for this recipe is some fresh herbs, carrots, shallots, and a little squeeze of lemon to add a hint of citrus, and of course some chicken.
Chicken and Sage Dumplings
2 bone in skin on chicken breasts
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 ribs of celery, chopped
6 carrots, chopped
2 tablespoons fresh thyme leaves
1 3/4 quarts chicken broth
1/2 cup SeaGlass Chardonnay
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon chopped fresh sage, plus fresh sage leaves for serving
1 cup buttermilk
2 ounces grated parmesan cheese
1 tablespoon chopped fresh sage, for serving
Instructions
Season the chicken all over with salt and pepper.
Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.
7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.
8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!
Recipe slightly adapted from Half Baked Harvest