Recipe: Chicken and dumplings
Jan. 16th, 2012 07:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
killing_rose in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomDinner tonight was grain free, gluten free, and dairy free.
More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.
And by rough I mean "I added all spices to smell/taste."
2 chicken breasts
Several handfuls of baby carrots
Four to five stalks celery
1 red bell pepper
Water (enough to fill a four quart Le Cruset pan about 3/4 full)
1 to 2 tablespoons Melt (or butter or whatever you use oil-wise)
Poultry seasoning
Sage
White Pepper
Cumin
Cloves
Coriander
Salt
1 bay leaf
Garlic
Heat the Melt/butter/etc on medium heat until melted. Add the spices and garlic for about 30 seconds. Add chopped vegetables, mix thoroughly, add chicken breasts, then add water. Let cook on medium heat until the vegetables are mostly tender and the chicken is thoroughly cooked. Check the spice balance at this point.
Dumplings:
4 eggs
1/4 teaspoon baking powder
Milk--about 1/4 cup or so
1/3 cup coconut flour
1/4 cup melted Melt/butter/etc
Whisk the eggs, then Melt/butter/etc, then baking powder together. Then add the coconut flour and then enough milk until such a point as it's a dumpling consistency. (You want it thick enough that it doesn't fall off the spoon, but not thick enough for it to basically clump and do absolutely nothing else.)
So when the chicken is cooked, shred it and return to pan. When the water's returned to boiling, add the dumplings. Cover the pan and return in about 15 minutes. At that point, the dumplings should feel spongy but cooked all the way through.
Nom. Nom. Nom.
More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.
And by rough I mean "I added all spices to smell/taste."
2 chicken breasts
Several handfuls of baby carrots
Four to five stalks celery
1 red bell pepper
Water (enough to fill a four quart Le Cruset pan about 3/4 full)
1 to 2 tablespoons Melt (or butter or whatever you use oil-wise)
Poultry seasoning
Sage
White Pepper
Cumin
Cloves
Coriander
Salt
1 bay leaf
Garlic
Heat the Melt/butter/etc on medium heat until melted. Add the spices and garlic for about 30 seconds. Add chopped vegetables, mix thoroughly, add chicken breasts, then add water. Let cook on medium heat until the vegetables are mostly tender and the chicken is thoroughly cooked. Check the spice balance at this point.
Dumplings:
4 eggs
1/4 teaspoon baking powder
Milk--about 1/4 cup or so
1/3 cup coconut flour
1/4 cup melted Melt/butter/etc
Whisk the eggs, then Melt/butter/etc, then baking powder together. Then add the coconut flour and then enough milk until such a point as it's a dumpling consistency. (You want it thick enough that it doesn't fall off the spoon, but not thick enough for it to basically clump and do absolutely nothing else.)
So when the chicken is cooked, shred it and return to pan. When the water's returned to boiling, add the dumplings. Cover the pan and return in about 15 minutes. At that point, the dumplings should feel spongy but cooked all the way through.
Nom. Nom. Nom.
Nom!
on 2012-01-18 07:15 am (UTC)Re: Nom!
on 2012-01-22 02:01 am (UTC)