NEW SOUTHERN CHICKEN & DUMPLINGS

Makes 6 to 8 servings

You may think chicken and dumplings is only an old-fashioned comfort food. We’ve updated it with skinless, boneless, chicken breasts and given it a little pizzazz with Parmesan cheese and herbed dumplings.

Parmesan is a hard, dry cheese made from cow’s milk. The rind is golden tan and the interior is creamy yellow. Parmesan cheeses are made all over the world, but none compares with Italy’s Parmigiano-Reggiano, aged eighteen to thirty-six months. Parmigiano-Reggiano is sharp and rich in flavor with a salty kick. Real Italian Parmigiano-Reggiano cheese has Parmigiano-Reggiano stenciled on the rind to authenticate the origin. The cheese is well worth the expense.

6 skinless, boneless chicken breasts

1 quart (4 cups) homemade chicken stock or reduced-fat, low-sodium chicken broth

FOR THE DUMPLINGS:

1½ cups all-purpose flour

½ cup freshly grated

Parmigiano-Reggiano cheese

Coarse salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

1 large egg, lightly beaten

½ cup milk

2 garlic cloves, peeled and crushed

1 large onion, diced

4 carrots, peeled and cut

½ inch thick

1 pound sweet potatoes, peeled and cut into ½ inch pieces

¼ teaspoon red pepper flakes (or to taste)

1 pound Swiss chard, rinsed, stemmed, and cut into

½ inch pieces

• Place the chicken in a stockpot and add chicken stock to cover. Bring to a boil and reduce heat to simmer. Cook until the chicken is tender, 15 to 20 minutes. Remove the chicken with a slotted spoon to a plate to cool slightly, reserving the stock. Cut the chicken into 1-inch chunks.

• Prepare the dumplings: Combine the flour, cheese, salt and pepper to taste, and parsley. Stir in the egg and milk.

• Bring the reserved stock to a boil. Add the chicken, garlic, onion, carrots, sweet potatoes, and red pepper flakes. Reduce the heat to simmer and cook about 10 minutes. Place walnut-size pieces of dough into simmering stock, cover, and continue to simmer until the dumplings are cooked all the way through, an additional 20 minutes. Add the Swiss chard and stir to combine. Cover and cook until wilted, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.