Orange Marmalade From Spain
This bright soup of chicken, lemon, vegetables, and herbs is made cozy with light fluffy dumplings.
INGREDIENT :
Lemony Chicken
- 2 1/2 pounds boneless, skinless chicken thighs
- 3 medium (3-ounce each) carrots, peeled, halved lengthwise, and cut crosswise into half moons about 1/8-inch thick (about 1 3/4 cups)
- 3 medium (2-ounce each) celery, cut into 1-inch pieces (about 1 cup)
- 2 medium (9-ounce each) fennel bulbs, finely diced (about 3 cups)
- 2 medium-size (8-ounce each) yellow onions, finely diced (about 3 cups)
- 3 (3- x 1-inch) lemon peel strips (from 1 medium (5 ½-ounce) lemon)
- 2 (5-inch) fresh tarragon sprigs
- 1 fresh bay leaf
- 12 cups cold chicken stock
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Dumplings
- 2 cups (about 8 1/2 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
- 3 tablespoons unsalted butter
- 3/4 cup whole milk
- 1/4 cup plain whole-milk yogurt
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely grated lemon zest (from 1 medium [5-ounce] lemon
Additional Ingredients
- 2 cups frozen baby sweet peas, thawed
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
RECIPE DIRECTION :
Prepare the lemony chicken
-
In a large oven-safe pot or Dutch oven, add chicken, carrots, celery, fennel, onions, lemon peel strip, tarragon sprigs, bay leaf, chicken stock, salt, and pepper. (If stock doesn't cover chicken and vegetables, add cold water to cover.) Bring mixture to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until chicken is tender and cooked through, 45 minutes to 1 hour. Remove from heat. Using tongs, transfer chicken to a plate, and let cool slightly, about 10 minutes. Cut each thigh into 2 to 3 large pieces.
Prepare the dumplings
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. Using a box grater, grate cold butter into flour mixture, periodically stopping to toss butter in flour until all pieces are coated. In a medium bowl, whisk together milk, yogurt, parsley, and lemon zest. Make a well in center of flour mixture; add milk mixture. Using your hands, a wooden spoon, or a rubber spatula, stir together until just combined.
- Preheat oven to 350°F. Add peas and chicken to broth mixture in pot, stirring to combine. Bring to a boil over medium-high; reduce heat to medium-low, and simmer. Drop dumpling dough by heaping tablespoonfuls (about 2 ounces each) into simmering chicken stock mixture along perimeter of pot, then nudge them to center (you will have about 10 total dumplings). Cover pot; transfer to oven, and bake in preheated oven until dumplings are cooked through, 15 to 20 minutes. Season with additional salt and pepper to taste. Serve warm with chopped parsley and tarragon.
