Wednesday, August 21, 2013

Chicken and Dumplings

Who in their right mind makes a hot chicken stew when its 86 degrees outside? Me, that's who! Why? I know - WHY? Why did I whip this up in the middle of August? Because I had cold chicken that needed to be made into something yummier. Something edible. Something that didn't go into the trash, because I loathe wasting food. Two chicken thighs and 2 legs later you have...Chicken and Dumplings. So much more appealing than nawing on a cold chicken leg.

This recipe is plain, it is simple, it is nothing to bring to Julia Child's PBS cooking show. But it is Midwestern comfort food, a pantry meal, and reminds me of  my childhood Betty Crocker cookbook. Chicken and Dumplings was a favorite meal to make and eat.
Its a pantry meal for me today because I keep frozen mixed veggies on hand at all times, usually have some chicken in the fridge or shredded chicken in the freezer and making dumplings from scratch is super easy - and you get to eat the raw dough (YUM)!



Add some onion, broth and milk -- you've got comfort food 101. The stew comes together quickly after sauteing some onion, making a roux then adding the liquids. The dumplings are a snap after measuring out some flour and leavening then add the eggs and milk. After putting the chicken and vedge into the hot pot, in go the dumplings. Just drop um' in with a fork - make about 6 drops. Simmer. Done. You've got a chicken stew with fluffy, doughy, rich (cuz you put a pat of butter on top) dumplings. Leftovers are a dream reheated in the micro for lunch the next day. If there are any...






































Printable Recipe Here

Chicken and Dumplings

Yield: 4 Generous Servings

3 tablespoons unsalted butter
1 medium onion, chopped
2 teaspoons fresh thyme, minced
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 cup milk or cream
Kosher salt and freshly ground black pepper, to taste

Melt butter in a large 4 quart saucepan over medium heat, add onion and cook until softened, about 8 minutes. Stir in thyme and salt and pepper to taste. Add flour and cook for 3-4 minutes, stirring frequently. Slowly whisk in broth to make a thick gravy. Boil until slightly thickened over medium high heat, about 10 minutes. 

Add chicken and frozen vegetables, simmer 5 minutes until flavors combine. Remove from heat, add milk. Season with additional salt and pepper, to taste. Return to heat and add dumpling dough (see below). Cover and gently simmer over medium high heat for 6-8 minutes until a toothpick inserted in the center of a dumpling comes out clean. Serve. 

Dumplings

Yeild: 5-7 dumplings

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 cup lard or unsalted butter
1 egg
1/3 cup milk
1 teaspoon fresh Italian parsley, chopped

Thoroughly combine flour, baking powder and salt in a small bowl with a whisk. Cut in lard with a fork or pastry cutter. Stir in egg, milk and herbs. Drop into hot simmering stew.