This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.
Ingredients
2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste
Dumplings
1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)
Directions
Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.
Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)
In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.
While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.
Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.
Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.
Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.
Showing posts with label Intermediate. Show all posts
Showing posts with label Intermediate. Show all posts
Monday, December 20, 2010
Wednesday, May 7, 2008
Lethal Layer Bars
I got this recipe from a book I was reading. I can't remember the author but the character she wrote about was a chef and at the end of the book she included a few recipes that were mentioned in the book and this was one of them. They are so delicious.
1/2 c. butter
1/2 c. brown sugar
1 c. flour
1 c. pecans
2 eggs
1 c. brown sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
Additional Flour
1 c. chocolate chips
Preheat oven to 375
Combine the butter, brown sugar and flour until crumbly. Press into a 9x13 pan and bake for 10 mins. Let cool. Spread pecans over the crust.
Beat the eggs, brown sugar and vanilla. Place the salt and baking powder in a 1/4 measuring cup. Fill the rest of the measuring cup with flour. Combine this with the egg mixture. Pour over the pecans and top with the chocolate chips. Bake for 20 mins.
1/2 c. butter
1/2 c. brown sugar
1 c. flour
1 c. pecans
2 eggs
1 c. brown sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
Additional Flour
1 c. chocolate chips
Preheat oven to 375
Combine the butter, brown sugar and flour until crumbly. Press into a 9x13 pan and bake for 10 mins. Let cool. Spread pecans over the crust.
Beat the eggs, brown sugar and vanilla. Place the salt and baking powder in a 1/4 measuring cup. Fill the rest of the measuring cup with flour. Combine this with the egg mixture. Pour over the pecans and top with the chocolate chips. Bake for 20 mins.
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