|2 servings||calories per servings 470||protein serving 33 g||carbs per serving 58 g||total fat per serving 11 g|
Chef Zeb Stevenson rethinks classic Southern dishes with his own, modern twist. His Chicken & Dumplings, which he learned to make from his grandmother, remain true to traditional form. “This is the type of dish that really strikes a chord with people,” Zeb says. “There’s got to be some link that sits very deeply in our psyche.” What starts with a classic mirepoix, a quick broth made from bouillon, and fluffy dumplings ends with happy, hearty bowls and satisfaction.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Peel and dice onion.
• Dice carrot.
• Dice celery.
• Pick and chop dill and parsley leaves.
• In a large, deep saucepot over medium heat, melt butter.
• Add onion, carrot and celery. Cook, stirring occasionally, until onion turns transparent and carrot and celery are very tender, 10-12 minutes.
Add thyme sprigs, bay leaf, bouillon cube, 1/2 teaspoon PeachDish Salt and 3 cups water.
• Increase heat to high, and bring liquid to a boil. Add chicken. Reduce heat to low, and simmer 5-6 minutes.
• Turn chicken over, and cook until chicken is just cooked through (the flesh should appear opaque), 5-6 minutes more.
While chicken is simmering, make dumpling batter: In a bowl, gently combine self-rising flour and buttermilk.
• Remove cooked chicken from the pot, and set aside to cool slightly.
• Increase heat under saucepot to medium-high. Remove thyme sprigs and bay leaf. When liquid returns to a boil, carefully drop tablespoons of dumpling batter into the pot. “Rinse” the spoon in the boiling liquid after each dumpling. Do not allow dumplings to touch.
• Boil until dumplings have set, about 3 minutes. Turn each over gently, and boil 3 minutes more.
• While dumplings cook, pull chicken into bite-size pieces.
• When dumplings are done, return chicken to the pot with dill and parsley. Stir gently.
• Taste and adjust seasoning with PeachDish Salt as desired.
• Divide between 2 bowls, and enjoy!
Zeb Stevenson, a former Cornell art major, has risen through the ranks to make a culinary name for himself in Atlanta. Zeb thrived as a young sous chef at the renowned Dick & Harry’s restaurant where he honed his technical skills of butchery, charcuterie, pastry and sauce work. He then advanced his career taking on the position of executive sous chef and opening Spice Market while training under Jean-Georges Vongerichten, one of the world’s best and most famous chefs. Zeb’s next career move led him to The Livingston as chef de cuisine collaborating with chef Gary Mennie and he was quickly promoted to executive chef. During his tenure at The Livingston, he won Food Network’s “Chopped” cooking competition and opened Proof + Provision speakeasy, which became an immediate success. Zeb is USDA-certified in canning which adds unique creativity to his repertoire. Zeb has evolved into a forward-thinking chef, and his commitment to local and sustainable ingredients allows him to be at his creative best. His most recent work was as the executive chef at Watershed.Learn More...