Chick Farm Recipe Collection
Chicken and Slicks
Chicken and Slicks

This hearty thick stew, the Appalachian version of chicken and dumplings, features "slicks" – noodle-like dumplings with a pleasantly slippery texture (which gives them their name). If you're short on chicken fat at the end of step 1, supplement it with vegetable oil.

2 bone-in, skin-on chicken thighs (about 1 1/2 lbs), excess fat trimmed
2 bone-in, skin-on chicken breasts (about 1 1/2 lbs), halved crosswise
Salt and pepper
2 cups plus 6 tbs all-purpose flour
3 tbs vegetable oil
1 onion, chopped
2 tsp minced fresh thyme
7 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup chopped fresh parsley

1. Pat chicken dry with paper towels; season with salt and pepper. Toast 6 tbs flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl. Wipe out pot and heat 1 tbs oil in it over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tbs) into a small bowl; reserve.

2. Add onion and 1 tbs oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat and discard bay leaves. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.

3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and 1/2 tsp salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.

4. Roll each dough half into 10-inch square of 1/8 inch thickness. Cut each square into twenty 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.

5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve.

MAKE AHEAD: Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.

Yields: 4-6 Servings

Cook's Country February/March 2011