Wednesday, December 18, 2013

Chicken & Dumplings

This is a recipe we have made before.  The original recipe calls for roasting a chicken.  I either use leftovers, buy a rotisserie chicken, or simmer a couple pieces of chicken over low heat for an hour or so to shred. It's fairly easy and super yummy.   I am making a New Years resolution to not ignore the blog, but only to post a couple times a week. However until I catch up with all the drafts I have started, these posts will be short.  (but what is up with all the blurry pictures  I have been taking?!)


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
  • Chicken
       2 lb Chicken,Cooked And Shredded
     
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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