Thursday, March 2, 2017

Chicken and Dumplings ~ Down on the Farm!

For this dish, I like to use chicken thighs with the skin on and bone in. However, you may prefer boneless/skinless. The skin on makes a better sauce and having the bone in gives more flavor to the dish. A package of six should be enough for the family.

Take from your pantry:
Sea Salt
Olive Oil
Coconut Oil
Garlic cloves
Red pepper Flakes
Dried Herb Seasonings -
* rosemary, oregano, basil and even mint

Light and fluffy dumplings are quite simple; just use 1 cup of pancake mix, adding 1/4 cup unbleached flour and 1/2 tsp baking powder. To that add 3/4 cup of buttermilk, slowing stirring until you get a pasty sticky consistency. Let that sit off to the side while you prepare the chicken.

Use a deep covered stove top pot. Melt in 2 tbs of butter and 4 tbs of olive oil.  Add one large chopped onion and my sprinkle in dried herb seasonings: rosemary, mint and oregano. Stir until the onion becomes somewhat transparent.

Move the onion to the side and lay in the chicken thighs, skin side down. Brown and then turn over to brown the other side. Bring the onion back in to cover the chicken, pour over the top 1 cup of chicken stock and cover to simmer for 20 min. on med.

After, that amount of time, add 1/4 cup of heavy cream. Spoon in the 'dumpling' mix and cover. If you think a bit more stock is needed, then add. Simmer for 10 min on med heat. This steams the dumplings high and mighty as my mom would say.

Call everyone round and give thanks!

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