Thursday, October 13, 2016
Good Ole Home Cookin ~ Chicken and Dumplings!
What's with the pic? Well, its there to remind you that you don't need a fancy kitchen for good ole chicken and dumplings. You just need a skillet and hot stove!
Start with thawed skin on, bone in chicken thighs. On high heat, sear the skin side down in olive oil and fresh dried herbs along with a splash of garlic powder, red pepper flakes and black pepper. Turn the thighs over and let the underside brown a bit too. Then cover for 4 min on med heat. Next, add 1/2 cup of chicken stock, cover again and let simmer for 24-30 min on low heat. (you can even mow the law in this time; in fact, I did). The best side vegetable for this dish are fresh tender green beans, steamed or boiled until tender.
As for the dumpling mixture: 2 cups of flour, 1/2 tsp of baking soda and 1 tsp baking powder, a pinch of salt, 1/2 cup of cold milk, 1/4 cup of cold buttermilk, add one egg and beat. If you think it is either too creamy or too stiff, add more flour or add a tbs or two vinegar diluted with cold water.
It should look like this -
To this add a sprinkle of dried herbs. Remove the chicken from the skillet, leaving all liquid. Turn up the heat until the liquid like gravy becomes a rolling boil and then drop in your dumpling mixture (a serving spoonful at a time). As they puff and cook, they will absorb the liquid which is good but if they start to stick to the skillet, add a dollop of butter and drop or two of cold water. When they have fluffed up nicely, put the chicken thighs back, cover with the heat off.
Prepare the table!