When
I think about living on the farm, I think of hot
steaming comfort food.This dish can be done in one single skillet in
no time at all. You need only to have a few chicken pieces: legs, thighs, or
breasts with bone in and skin on. You can do all legs, or all thighs or all breasts
or a mix. Take from your pantry: olive oil, one onion, chicken stock, flour, buttermilk and seasonings.
Begin by browning
one chopped onion in olive oil in
your covered skillet on med heat. Once the onion is browned on the
edges, add your chicken pieces. Season using: rosemary, mint
and oregano along with a dash of red pepper flakes and a dash of garlic
powder. Cook the chicken on med heat until all sides have browned
nicely.
Next,
add 1 cup of chicken stock. Cover and let simmer for 25 min. on med/low heat. Near the end of this timed simmer, prepare your
dumplings. Mix about 1 cup of buttermilk with 1/2 cup of water along with 1 and 1/4 cup of flour (use gluten
free if you are on such a diet), 1/4 tsp of baking soda, 1/2 tsp of baking powder, and a pinch of salt. Its good to eye ball the consistency of the dumpling dough, it should be
sticky but not thick, you may want to add either more flour or liquid.
Just
before you drop in your dumplings, add more chicken stock to the
chicken in the skillet. The dumplings
will need plenty of liquid to cook. Turn up the heat to med high, drop in your dumplings, cover and let them grow up into clouds of yummy.
After 15 min, test
the dumplings to make sure that they are completely cooked through, they should
appear light and fluffy not gooey. If the are cooked through, then ladle
all that goodness onto a large serving plate.
~ Tutti a Tavola!
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