Chicken and DumplingsFebruary 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
- 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
- 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.
- 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