Chicken and Dumplings

February 20, 2008 at 10:44 pm | Posted in Chicken, Soup | 12 Comments

I was too hungry at 9:30pm last night to take a picture before eating and my day old Chicken and Dumpling pictures I took tonight were horrible so I bring you my own beautiful drawings. I stuck with the ugliest, closest to beige color I could get my hands on. Paint only has like 10 options so my color choices were limited and my screen has a blue tint so orange looked beige to me.

On to the food.

I don’t know what got into me yesterday, but I wanted chicken and dumplings. I had the most massive craving ever, I don’t know where it came from, but I knew I wanted chicken and dumplings and damit I was going to have them. The only problem was that I had never made chicken and dumplings. I asked around and was directed to a most delicious looking recipe at Culinary Infatuation.

I am a bad recipe follower when I cook, the complete opposite of Chelley who coincidently had a similar craving for chicken and dumplings last night too. I’m also a horrible recipe writer, so you’ll probably be able to tell where I made changes.

Chicken and Dumplings

  • A bunch of cubed chicken breast … I used maybe 8ish tenderloins
  • 1 medium onion chopped
  • 4 carrots
  • 3 garlic cloves finely chopped
  • 3 Tbs./ a bunch of butter
  • 1 1/2 Tbs. flour (use a little more if you dump in as much wine as I did)
  • Lots o’ Wine -I used probably 1/2 -3/4 of a cup
  • 10 cups good quality chicken stock(warmed)
  • 2 bay leaves
  • 1 Tbs. fresh sage chopped
  • 1 Tbs. fresh flat leafed parsley chopped
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • Salt and pepper to taste

Dumpling ingredients:

  • 1 1/2 cups flour
  • 1 Tbs. baking powder
  • 3/4 cups half and half (I only had light cream close enough)
  • 2 tsp. salt
  • 2 Tbs. butter

Directions

  • In a large pot add a little olive oil and the cubed chicken. Cook that chicken up
  • Once the chicken is done add in butter, onions and spices. Saute for a few minutes to let flavors meld
  • Add garlic and let its yumminess soak in.
  • Add flour and stir constantly for a few minutes (add a little more butter if there doesn’t seem to be enough to make a roux).
  • Add wine and deglaze the pot scraping any bits from the bottom.
  • Add chicken stock a couple cups at a time whisking constantly.
  • Add carrots
  • Bring to a gentle boil, toss in your dumpling bits and cook 10-15 minutes until the dumplings are done enough for your taste.

 

Dumplings:

  • Sift all dry ingredients into a medium sized bowl.
  • Combine half and half and butter and heat in a microwave until butter has melted.
  • Add to flour mixture and mix together
  • Pinch off small balls and toss em in
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12 Comments »

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  1. LOLOLOLOLOLOL.
    Best chicken and dumpling BU ever. Question? is the dumpling, the popcorn looking thing or the oval? (still laughing)

  2. beech I know you didn’t just make fun of my dumpling … and my egg too for that matter. That at least looks like an egg and chickens come out of eggs. Close enough

  3. I can’t wait to have more chicken and dumplings for lunch tomorrow! I will have to try the “from scratch” version of dumplings the next time I make them.

  4. CB I edited my picture so you can tell the difference.

    Chelley – you definitely should. The dumplings were tasty!

  5. I didnt get past the picture. The picture is money Nikki. Well done.

  6. Slush – I am a true artist bahaha

  7. That is the cutest pic! The legs were a good addition, lol.

  8. I have been craving chicken and dumplings also. I’m thinking about making my Granny’s recipe next week while T is gone. He isn’t a dumpling fan…how can you not be?!?

  9. HA! love your drawing!

  10. Hahahahaaha! I Love your drawing, too funny. Chicken + Dumplings = Crazy Delicious. : )

  11. Jamie – Can you imagine how shocked I was to see that you commented on my blog while I had been over on yours looking at your adobo chicken. Yum

    Ally – haha exactly!

  12. Love the drawing! Ha! And I know what you mean. Sometimes you just…want…dumplings.


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