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Carolina Kitchen: Chicken & dumplings

P-KITCHEN-CHICKEN AND DUMPLINGS.transfer_frame_10227.jpg
Photo: WLOS staff

By Chef Emilios Papanastas

Ingredients

  • Airline Chicken (breast)
  • Brown butter
  • Mirepoix
  • Confit chicken
  • Demi-glace
  • Ricotta dumplings
  • Egg
  • Parmesan
  • Flour
  • Ricotta
  • Arugula garnish

Instructions

  1. Sear chicken in cast iron skillet over high heat.
  2. Salt to taste.
  3. Place chicken in oven to cook after proper sear.
  4. Heat par-cooked ricotta dumplings in water bath.
  5. In a sauté pan, sweat mirepoix.
  6. Add butter and brown.
  7. Add chicken confit, season to taste.
  8. Add demi-glace. Once chicken is cooked through, slice on a bias and plate in a bowl, topping with brown butter and dumplings.
  9. Garnish with small amount of demi and arugula for color.
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