cougars_catnip (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cougars_catnip) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omnomnom2012-09-26 10:53 pm
cougars_catnip) wrote in omnomnom2012-09-26 10:53 pm
Entry tags:
Chicken and Dumplings
Chicken and Dumplings
Ingredients
4 pounds chicken thighs and breast parts, skin-on, bone-in
2 teaspoons butter or olive oil
1 quart chicken stock (homemade is best)
2 celery stalks, trimmed and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large onion, roughly chopped
6 Tbsp all-purpose flour
1 teaspoon dried thyme
1/2 cup heavy cream
3/4 cup frozen peas, thawed
3/4 cup frozen corn, thawed
1/4 cup minced fresh parsley leaves
salt and pepper to taste
Dumplings:
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herbs such as parsley, chives, and thyme
Directions:
Heat the chicken stock to a gentle simmer in a medium pot.
In a separate, large pot, heat the butter or olive oil over medium-high heat. Working in batches, brown the chicken pieces, placing the pieces skin-side down first.
Once the chicken pieces are browned on both sides, remove them from pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
Return the heat on the large pot to medium-high. Add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and mix well. Turn the heat to medium-low and stir constantly for 2-3 minutes.
Add chicken stock a little at a time, stirring all the while, until the broth comes together. Add reserved chicken meat. Increase the heat and bring to a simmer, lower heat to maintain simmer.
Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. Note: do not over mix!
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Note that the dumplings will easily double in size as they cook so do not over crowd the pot. Cover and steam dumplings until they are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking. Use a toothpick or skewer to test dumplings for doneness and if needed cover pan again, and cook for another 5 to 10 minutes. Gently stir in peas, corn, parsley and cream. Add salt and pepper to taste.
Yield: Serves 6 to 8.
Ingredients
4 pounds chicken thighs and breast parts, skin-on, bone-in
2 teaspoons butter or olive oil
1 quart chicken stock (homemade is best)
2 celery stalks, trimmed and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 large onion, roughly chopped
6 Tbsp all-purpose flour
1 teaspoon dried thyme
1/2 cup heavy cream
3/4 cup frozen peas, thawed
3/4 cup frozen corn, thawed
1/4 cup minced fresh parsley leaves
salt and pepper to taste
Dumplings:
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herbs such as parsley, chives, and thyme
Directions:
Heat the chicken stock to a gentle simmer in a medium pot.
In a separate, large pot, heat the butter or olive oil over medium-high heat. Working in batches, brown the chicken pieces, placing the pieces skin-side down first.
Once the chicken pieces are browned on both sides, remove them from pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
Return the heat on the large pot to medium-high. Add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and mix well. Turn the heat to medium-low and stir constantly for 2-3 minutes.
Add chicken stock a little at a time, stirring all the while, until the broth comes together. Add reserved chicken meat. Increase the heat and bring to a simmer, lower heat to maintain simmer.
Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. Note: do not over mix!
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Note that the dumplings will easily double in size as they cook so do not over crowd the pot. Cover and steam dumplings until they are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking. Use a toothpick or skewer to test dumplings for doneness and if needed cover pan again, and cook for another 5 to 10 minutes. Gently stir in peas, corn, parsley and cream. Add salt and pepper to taste.
Yield: Serves 6 to 8.
no subject
But mainly I'm curious as to why the chicken is browned with the skin on, if the skin is going to be discarded?
Ooh, and I just remembered that I bought a big package of skin-on, bone-in breasts today, so I can definitely experiment with this flavor profile. Yum.
no subject
no subject
no subject
Oh and the dumplings are easy, easy, easy. Really, trust me on this. Try it and you will wonder why it ever intimidated you. Just stir the ingredients together and drop on the stew, let steam 15 min and voila you're done! Piece of cake.
no subject
no subject
CC
no subject
no subject
Enjoy
CC