Chicken and Dumplings - variations

When I am needing a relaxing Sunday Supper, the fall back lately has been a batch of chicken and dumplings. Tonights was no different. Filling, and great. My daughter was even using her straw to sip up the last bits of gravy on her plate.(definitely got dads genes... )

My recipe is a basic chicken fricasse. I quarted a whole chicken, and sauteed the seasoned quarters in some unsalted butter. About 3 minutes per side. I then added onions, and sauteed, and scraped up the brown bits on the bottom of the pan. Added flour, and made a quick roux, added chicken stock, brought to a boil, and added celery, and carrots. Then the par cooked chicken. Covered the mix, and simmered for about 35 mintutes.

The Dumplings are an awesome recipe from Bobby Flay that I have doctored, I have tried many different recipes, and methods, and these are my favorite. I made a double batch.

2 sticks of butter, and 2 cups of milk brought to a boil. Added salt, thyme, & garlic powder, and 2 cups of flour. Stirred and then added 6 eggs one by one. Rolled into balls, and they were ready.

By then the chix was ready, I removed the chicken, and skimmed any fat off of the gravy. I added he dumlings, and let them simmer, covered for 15 minutes. Servd with mashed potaotes, and a baked cauliflower dish. Great bone stickin supper imho.

dumplings:



my plate:

Do you deliver to the city? That looks like the perfect Sunday night meal.

BR wrote:Do you deliver to the city? That looks like the perfect Sunday night meal.

thanks, it did hot the spot on this nice fall day.

I love a man who has the cojones to serve dumplings next to mashed potatoes...

yummy.

earthlydesire wrote:I love a man who has the cojones to serve dumplings next to mashed potatoes...

I had some potatoes to use up, and cant have too much starch.

Jimswide- Your meal looks delicious. It's funny, your dumpling recipe and method sounds a lot like pate au choux- the dough used for cream puffs and eclairs. The ratio is a different and they are of course cooked differently, but it's interesting to note.

bnowell724 wrote:Jimswide- Your meal looks delicious. It's funny, your dumpling recipe and method sounds a lot like pate au choux- the dough used for cream puffs and eclairs. The ratio is a different and they are of course cooked differently, but it's interesting to note.

taht is interesting,

My version is a Bobby Flay recipe I added some garlic powder, and thyme to, and the dumlings are almost more like a pasta, but still a dumpling texture inside. It really holds up well, and they do not stick to each other.

Past recipes I have used I would roll out, and cut square dumplings for the meal, I may try that with this dough recipe some time soon.

been messing around with rolled and now dropped dumplings. This was a really good batch overall. Supple dumplings, popping broth. Used an organic, air chilled chicken I brined which helped.