Ingredients

  • 7 cups chicken stock
  • 4 cups water
  • 1 whole chicken, cut into 8 pieces
  • 4 large eggs
  • 4 tablespoons butter, unsalted, melted and cooled slightly
  • 1 cup flour
  • 4 teaspoons dill
  • ½ teaspoon salt
  • 2 tablespoons butter, unsalted
  • 225 grams mushrooms, thinly sliced
  • 2 cloves garlic, smashed

Directions

1. Bring broth and water to a simmer in a large pot. Add chicken and poach at a bare simmer until just cooked through, about 6 minutes for boneless chicken breasts. Transfer chicken with a slotted spoon to a bowl. Reserve 7 cups poaching liquid.
2. Meanwhile, whisk eggs with 4 T butter in a small bowl. Stir in flour, dill and 1/2 tsp salt until just combined (do not overmix).
3. Cook mushrooms and garlic in large pot with 2 T butter, and a dash of salt and pepper until softened. Add reserved poaching liquid and bring to a simmer.
4. Drop batter by tablespoons into simmering liquid, spacing dumplings evenly. Simmer, covered, until dumplings are puffed and cooked through, about 30 minutes. Remove dumplings, add chicken to reheat then serve immediately.



Keywords
comfort food
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