“This recipe is my take on chicken and dumplings, a popular dish in the Midwest, where I lived for several years,” says Chef Megan Smith. Chef Megan Smith makes the noodles, smoked chicken, and chicken stock for this recipe from scratch at Ironwood American Bistro. Home cooks can substitute store-bought pasta and rotisserie chicken, but Chef Megan says fresh-made, free-range chicken stock improves the flavor of the dish exponentially. “Store-bought chicken stock just doesn’t come close,” she cautions.
- 1 1/2 cups homemade or quality free-range chicken stock
- 1 tablespoon plus 1 teaspoon garlic confit
- 1 tablespoon plus 1 teaspoon minced fresh herbs (parsley, thyme, chives)
- Salt and freshly ground black pepper
- 1 1/2 cups heavy cream
- 1/2 cup sautéed cremini mushrooms
- 10 ounces homemade or store-bought papparadelle
- 3/4 pound smoked free-range chicken or rotisserie chicken, chopped or shredded
- 20 green beans, trimmed and blanched
- 3 cups fresh baby spinach
- Bring a large pot of salted water to a boil over high heat. Meanwhile, in a large skillet over medium-high heat, combine chicken stock, garlic confit, fresh herbs, and salt and freshly ground black pepper to taste and cook, stirring occasionally, until reduced by one third. Add heavy cream and sautéed mushrooms to skillet and stir to combine. Reduce heat to medium and cook until mixture thickens and is reduced by one third.
- Cook noodles in salted boiling water, until tender but firm, 3 to 4 minutes if using homemade noodles, or according to package directions for store-bought pasta, then drain. Add noodles, chicken, spinach, and green beans to cream sauce in skillet and stir to combine until all ingredients are heated through. Using tongs, divide noodles between four shallow serving bowls. Layer chicken and vegetables over top and divide any remaining sauce evenly between the bowls. Serve immediately.