GL WhiskeyKitchen
New this season

Fall supper · two new recipes

A warm fall supperchicken, dumplings & a Blue Moon boule

These two are brand new. I came up with both of them this fall, and this is the first time they’ve been on the blog. You won’t find them anywhere else.

The chicken and dumplings is the cozy one: pulled drumsticks in a creamy gravy built on browned butter, with carrots, celery, garlic and sage, and big fluffy parsley dumplings steamed right on top.

The bread is a Blue Moon boule with a little honey, orange and cardamom in the dough, a crackly golden crust and a crunchy cornmeal bottom. It’s sturdy enough to drag through that gravy, which is exactly what it’s for.

Make one, or make both. If you’re making both, the timeline below gets them on the table at the same time, and the shopping list covers everything you need.

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The finished Blue Moon boule cooling on a gold wire rack on the kitchen counter, its crisscross-scored crust baked into deep golden peaks
A bowl of creamy chicken and dumplings with carrots and pulled chicken, a thick slice of the Blue Moon bread dipped into the gravy and a spoon resting on the rim
New this seasonDinner

French Country Chicken & Dumplingswith salted browned butter

Pulled drumsticks in a creamy Dutch oven gravy with carrots, celery, garlic and sage, built on salted browned butter and topped with fluffy parsley drop dumplings.

Time
2 hr 10 min
Yield
4 to 6
Level
Medium
Get the recipe

Best together

Tear the bread and drag it through the gravy.

The finished Blue Moon boule cooling on a gold wire rack on the kitchen counter, its crisscross-scored crust baked into deep golden peaks
New this seasonBread

Blue Moon Fall Harvest Artisan Breada French country boule

A French country boule made with Blue Moon Belgian White, salted browned butter, raw honey, orange, green cardamom and roasted coriander, baked in a Dutch oven on a crunchy cornmeal base.

Time
5 hr
Yield
1 large boule
Level
Medium
Get the recipe

Plan the evening

both recipes, one timeline, dinner on time

  1. 6 hr before

    Brown the butter and mix the dough. Rest 20 minutes, then knead in the orange and spices.

  2. 5 hr before

    Bulk rise for 1½ to 2 hours, with three stretch-and-folds.

  3. 3½ hr before

    Shape the boule and proof. Heat the Dutch oven at 475°F.

  4. 2½ hr before

    Bake the bread. At the 2-hour mark, start the drumsticks simmering in stock.

  5. 1 hr before

    The bread cools on the rack. Pull the chicken, make the gravy, drop the dumplings.

  6. Dinner

    Slice the bread thick and ladle the stew.

Cook the pair
Shopping list for both ↓

French Country Chicken & Dumplings

Chicken and stock

  • 8 chicken drumsticks
  • about 8 cups (1.9 L) chicken stock
  • salt and pepper

Creamy gravy

  • 2 tbsp (28 g) salted butter
  • 1 medium yellow onion
  • 2 medium carrots
  • 2 stalks celery
  • 2 cloves garlic
  • 3 tbsp (24 g) all-purpose flour
  • ½ cup (120 ml) heavy cream
  • 1 tsp Dijon mustard
  • ½ tsp dried sage
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp fresh parsley
  • salt

Drop dumplings

  • 200 g (about 1⅔ cups) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp (28 g) cold unsalted butter
  • 150 ml whole milk
  • 1 tbsp fresh parsley
  • rubbed sage (optional)

Blue Moon Fall Harvest Artisan Bread

Browned butter

  • 3 tbsp (42 g) salted butter

Bread dough

  • 500 g bread flour
  • 100 g whole-wheat flour
  • 350 g Blue Moon Belgian White beer
  • 5 g instant yeast
  • 18 g of the browned butter
  • 15 g raw honey
  • 9 g fine sea salt

Autumn aromatics

  • ½ orange
  • ⅛ tsp ground green cardamom
  • ⅛ tsp roasted ground coriander
  • ¼ tsp freshly cracked black pepper

For the crust

  • 1 to 2 tbsp medium-grind yellow cornmeal
  • bread flour or rice flour
  • the rest of the browned butter

Made one of these?

I’d love to hear how it went, or what you want me to cook next.

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