Thursday, May 16, 2013
Sunday Dinner: Chicken & Dumplings
As someone who cooks, it's nice when I try out a recipe for a second time and finally get it really, really right.
That's what happened a couple of weeks ago when I took my second stab at Chicken & Dumplings. The first time I made it, the chicken soup-like part of the dish turned out fine. But, I failed my dumplings. Instead of puffing up into nicely poached biscuits, they fell apart in the stew.
So, this time, I changed some things and finally got it right!
Chicken & Dumplings (adapted from Mad Hungry by Lucinda Scala Quinn)
1 Cornish Hen
1 Onion, roughly chopped
Several Large Carrots, roughly chopped
1 bag Frozen Corn
2-4 Yukon Gold Potatoes, cut in fourths
2 Bay Leaves
Parsley (I almost never measure seasoning. Start with a teaspoon for each and add more later if you need to.)
1 Cup All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Coarse Salt
Dill or Parsley
Put your chicken, onion, carrots, bay leaves, parsley, sage, salt and pepper into a large pot with a tight fitting lid, add enough water to cover everything and bring to a boil on high heat.
Reduce to a simmer, partially cover (or cover completely if the lid is vented) and simmer for 50 minutes. Take out the chicken and use a couple of forks to take off the skin and shred the meat as the broth and veggies continue to simmer. Add the corn and potatoes to the pot. Fish out your bay leaves. Add the meat back to the pot, taste to see if the soup needs more seasoning and add as necessary. Keep everything simmering.
In a small bowl, combine dry ingredients, including seasoning and mix well. Add milk until mixture is moist but still thick. Drop the dough by spoon fulls onto the simmering broth around the pot. Cover and simmer until dumplings have cooked through, 3 to 4 minutes.
Once you get everything into bowls, you can spice things up with some hot sauce and/or add some Parmesan or other grated/shredded cheese. Enjoy!