鸡用草本饺子

Season the chicken liberally with salt and pepper. In a large Dutch oven set over medium-high heat, heat the oil until it shimmers. Add half of the chicken thighs, and brown, turning once, about 5 minutes total. Transfer the thighs to a plate and drain the fat. Repeat with the remaining thighs, then drain the fat.

将烤箱预热至450°。将荷兰烤箱送回炉子上的中等热量。加入黄油，当它开始泡沫时，加入胡萝卜，芹菜，洋葱和1/2茶匙盐。厨师，偶尔搅拌，直到蔬菜软化，5至7分钟。加入葡萄酒并搅拌亚搏电竞，刮削锅底，去除任何卡住的位。加入面粉，肉汤，牛奶，百里香，海湾叶子和保留鸡并带到炖肉。盖子和煨，直到鸡几乎嫩，约45分钟。加入豌豆并继续烹饪，直到豌豆柔软，鸡肉完全嫩，大约15分钟。丢弃海湾叶子。

Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking soda, parsley and tarragon. In a small bowl, whisk together the egg, buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and combine with a spatula. Using two spoons or a scoop, scoop golf ball–sized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them. Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.

Using tongs, transfer the chicken to a cutting board. When it is cool enough to handle, remove the skin and, using two forks, pull the meat from the bones and shred it. Remove much of the fat from the stew by either using a flat spoon or a fat separator. Return the shredded chicken to the pot. When the dumplings are ready, add 2 tablespoons parsley to the warm stew and stir. Divide the stew between bowls and top with the dumplings, dunking the dumplings into the stew to soften them. Serve immediately.