We're getting into sweater weather and some of the best
comfort food around! All of those old fashioned and
new fashioned too it's just my favorite time of year.
For example I've seen about a million different versions
of CHICKEN & DUMPLINGS or some people may call it chicken
stew. Do you like your dunplings dropped or flattened and
neatly cut? Sitting on the top or mixed in? I would take
them all with their creamy brothy goodness and nice big
chunks of chicken.
It's not really that complicated to make at all and your
family will definitely want to make this CHICKEN & DUMPLINGS
recipe again and again.
Hint: You can substitute in 1/2 cup of white wine for
the apple cider if you like too.. both are delicious ;o)
Take a peek at some chicken buying and storing tips
below I bet you find at least 1 item you didn't know
RECIPE: CHICKEN & DUMPLINGS
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 lbs bone-in chicken thighs
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
salt and pepper to taste
In a shallow bowl, mix 1/2 cup flour, salt and pepper.
Add chicken, one piece at a time, and toss to coat;
shake off excess. In a 6-qt. stockpot, heat oil over
medium-high heat. Brown chicken in batches on all sides;
remove from pan. Add onion, carrots and celery to same
pan; cook and stir 6-8 minutes or until onion is tender.
Add garlic; cook and stir 1 minute longer. Stir in 1/4
cup flour until blended. Gradually add stock, stirring
constantly. Stir in wine, sugar, bay leaves and peppercorns.
Return chicken to pan; bring to a boil. Reduce heat; simmer,
covered, 20-25 minutes or until chicken juices run clear.
In a bowl, whisk flour, baking powder and salt. In another
bowl, whisk milk and melted butter until blended. Add to
flour mixture; stir just until moistened. Remove chicken
from stockpot; cool slightly. Discard bay leaves and skim
fat from soup. Remove skin and bones from chicken and discard.
Using two forks, coarsely shred meat into 1 inch pieces;
return chicken to soup. Cook, covered, on high until
mixture reaches a simmer.
Drop dumbling batter by rounded tablespoonfuls on top of
simmering soup, a few at a time. Reduce heat to low; cook,
covered, 15-18 minutes or until a toothpick inserted in
center of dumplings comes out clean (do not lift cover while
simmering). Gently stir in cream, parsley and thyme. Season
with additional salt and pepper to taste.
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
TIPS - SHOPPING FOR CHICKEN
Read the package label to see what parts are contained
in the package, a product description, the total weight,
a sell-by date and nutritional information.
The "sell-by" date is 7 to 10 days after the chicken was
slaughtered and if properly refrigerated it should remain
fresh 2 to 3 days after that date. If it is a "used-by"
date, the chicken should be cooked or frozen by that date.
Choose plump, moist chicken with skin that is not patchy
or transparent in appearance.
When choosing fresh chicken, avoid meat that show signs
of freezing by feeling or looking for ice formation.
When choosing frozen chicken, select one that is rock hard
and shows no signs of freezer burn.
Freeze fresh chicken as soon as possible to maintain
the best quality.
Use moisture proof wrap or bags when freezing chicken.
Wax paper is not moisture proof and should not be used
because it would not hold the moisture in the meat.
Be sure all packages are marked with the content and the
date the chicken was frozen.
Wrapping individual chicken parts in foil or with freezer
wrap and then placing in a freezer bag will allow you to
take out only the number of pieces you will need.
Store frozen chicken in a freezer unit to obtain maximum
Thaw frozen chicken using one of three methods: in the
refrigerator; in a cold water bath, changing the water
every 30 minutes; or in the microwave. NEVER thaw chicken
at room temperature ok?