Sunday, January 1, 2012

Chicken and Dumplings

WOW and WOW. I remember making this dish once before almost 12 years ago and thinking it was really good. I am in the camp of the light fluffy dumplings vS the heavy noodle like dumpling and this is a fluffy dumpling.  The sauce is amazing.  The original recipe involves roasting your own chicken and then using that meat.  I roasted some chicken breasts in butter so it would be faster. (next time I think I will poach or boil as the chicken was a bit over cooked) It would be super easy to use some rotisserie chicken and I'm sure just as good.  I thought the sauce was not thickening like it should, so I made a slurry of about a tablespoon of butter and a heaping tablespoon of water;  shook it well and added it to the simmering liquid.  It worked like a charm. I consulted the original recipe and found a tablespoon of flout I was not sure what it was used in. (maybe that's why I omitted it in the typing of it) Perhaps that is what it was there for.  Also keep in mind that the dumplings, when added to the sauce, will thicken it a bit while they are cooking.  I also added fresh chopped chives, in addition to the parsley.  I think that is a must. As for making ahead, I suppose you could have everything done but the poaching of the dumplings and then just bring it to a simmer and then poach the dumplings.  I haven't tried it, but I think it could work.

Chicken And Dumplings

2 c  of flour
1 T  baking powder
1 t  Salt
2    eggs
3/4    to 1 Cup Butter milk
Supreme Sauce
2 T  butter
1 T  oil
1/2 c  diced carrot
1/2 c  diced celery
3 ea garlic minced
2    bay leaves
1/4 c  flour
6 c  Chicken Stock
1/4 c  heavy cream
2 lb Chicken,Cooked And Shredded
[Note: Using some beef broth as well as chicken is tasty too if you are low on chicken broth.   ]
1.Sift dry ingredients into a large bowl. Lightly beat the eggs and
milk and pour into the dry ingredients and gently fold

1.Melt butter and heat oil over medium heat.  Add carrot, celery,
garlic and bay leaves. Saute until veggies are soft, about 5 minutes.
Stir in flour and make a roux and cook for at least 2 minutes to get
out the starchy taste
2.Add the stock slowly a cup at a time and make sure it is mixed in
before adding more
3.Let sauce simmer until thick enough to coat the back of a spoon about
15 minutes, stir in heavy cream
4.Fold in shredded chicken and bring up to a simmer
5.Using 2 spoons carefully drop heaping TBSP of the dumpling dough into
the sauce. The top should be covered with dumplings but don't crowd
6.Poach for 10 to 15 minutes until dumplings are firm and fluffy

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