Aunt Faye’s Chicken with Scallion Dumplings

Name: Aunt Faye’s Chicken with Scallion Dumplings
Yield: serves 6
Ingredients: 2 tablespoons olive oil; 4 whole leg-thigh chicken pieces; Kosher salt; Freshly ground black pepper; 1 onion, quartered; 2 whole cloves; 3 cups Chicken Stock (page 28); 2 sprigs fresh thyme (optional); 2 tablespoons olive oil; 1 tablespoon butter; 2 leeks, white and pale green parts only, thinly sliced; 2 celery stalks, thinly sliced; 2 garlic cloves, minced; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon chopped fresh sage leaves; 3 tablespoons all purpose flour; 1 cup half-and-half; 4 cups Chicken Stock (page 28); 2 medium turnips, peeled and diced; 1 cup diced carrots; 1 cup frozen peas; Kosher salt; Freshly ground black pepper; 1 recipe Scallion Dumplings (recipe follows); 1 1/2 cups all-purpose flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 3/4 teaspoon salt; Pinch cayenne pepper; Freshly ground black pepper

December 9, 2011

Gina: Ladies! The things we go through to please our men! You should be fully aware that Aunt Faye is Pat’s favorite aunt, so you know I had to get this recipe down right. Pat: My dear and favorite aunt, Faye, is my late father’s oldest sister. She lives in Chicago, and for a while, when we were children, we lived there, too. During those years, Aunt Faye would cook us chicken and dumplings. Needless to say, it became one of my favorite dishes (and the fact that my favorite aunt was preparing it made it all the better!).

Recipe notes

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