Beer'd Chicken & Dumplings By: Beer Bitty



There are some recipes that scream “comfort” - this, my friends, is one of those recipes. It’s the equivalent of a bear hug for your belly and will leave you in a blissful food coma. Don’t fight it.. go ahead and grab that blanket and curl up on the couch. It’s Autumn now; it’s allowed. You’ll notice that this recipe also omits the heavy cream because, well, beer and cream aren’t always the best pairing. The addition of an amber or brown ale adds complexity without sacrificing heartiness. Ingredients 4 lbs. chicken breasts and thighs, bone in and skin on 6 tbs. all purpose flour + 2 cups for the dumplings 2 large carrots, roughly chopped 2 celery stalks, roughly chopped 1 medium onion, chopped 2 bay leaves 2 cloves garlic, sliced 3 strips bacon, sliced or 2 tbs. butter 6 oz. + ¼ cup amber or brown ale 2 tbs. sherry or white wine vinegar 4 ½ cups chicken stock freshly chopped herbs such as rosemary and thyme 1 egg ¾ cup buttermilk or milk or combination of two 1 tsp. salt 1 tbs. baking powder Steps

Heat a large pot or dutch oven over medium high heat. If using bacon, add to the pot and reduce heat to medium. Render the fat; remove with a slotted spoon once crispy and set on paper towels. If not using bacon, melt the butter over medium heat. Rub the chicken down with 1 tbs. butter and season with salt and pepper. Place in the pan and allow to brown, about 5 minutes per side, working in batches if needed to prevent overcrowding. Once browned, remove the chicken and set aside. While the chicken cools, add the onions, carrots, and celery to the pan with a pinch of salt. Cook, stirring occasionally, for around 4 minutes. Add the garlic and herbs; cook an additional 4 minutes or so until the veggies begin to brown and soften.

Reduce the heat to medium low and sprinkle 6 tbs. flour over the vegetables. Stir and continue to cook for at least 3 minutes to cook off the raw flour taste (ew). The mixture will be somewhat granular and may stick to the bottom a bit as it absorbs the fat.

Add the 6 oz. beer, in a steady stream, while stirring the mixture. The flour will form a bit of a glob with the beer - don’t be alarmed! Add the chicken stock, also in a stream, while stirring and scraping up any of the deliciousness that’s managed to stick to the bottom of the pot. Toss in the bay leaves and bring to a simmer. While the soup heats up, remove the skin from the chicken and discard with the bones. Chop the chicken into bite sized pieces or shred with a fork; add to the stock. Whisk the egg with the buttermilk (or milk) and remaining beer in a small bowl. In a larger bowl, sift together the remaining flour, baking powder, and salt. Gently fold the egg mixture into the dry ingredients, working as little as possible.

Drop the dumplings, keeping ¼ inch between each, into the chicken stew using two teaspoons. They should double in size as they cook. Reduce the heat to maintain a simmer, cover, and leave alone for a minimum of 15 minutes - no peeking! The dumplings will steam and become light, pillowy clouds of deliciousness.

Serve in a large bowl, with a cold beer, and top with bacon, if desired.