|Chicken and Dumplings|
Usually people go south for the winter, but this year, it looks like winter went south and not just figuratively, but literally, too. Back home, the family’s excitement about the possibility–and reality–of snow is almost palpable and while I’m thrilled for them, it just adds to my winter woes–why can’t we have winter, too?
Sigh. I’ve no interest in snow, but it sure would be nice to have a little chill and a lot of rain. Instead, it’s another sunny day with blue skies and a warm breeze. The daffodils are already poking up and the tulips won’t be far behind.
It may not be the kind of weather that warrants braising a roast, but it’s still January and it’s certainly acceptable to make a pot of Mr. B’s favorite chicken and dumplings. This recipe is simple to throw together, takes little time to cook and even on a warm winter day, the pillowy soft dumplings make for a welcome meal. Toss together a simple green salad o arugula, parmesan and balsamic and open a bottle of wine.
And for my family and friends ‘enjoying’ the snowy show: stay warm!
Mel’s Chicken and Dumplings
2 cups shredded cooked chicken (from a roasted bird, or poached breasts or thighs; skin removed)
3 carrots, peeled and finely diced
1 small onion, peeled and finely diced
3 cloves of garlic, peeled and finely minced
1 teaspoon finely minced ginger
4 stalks celery, cleaned and finely diced
1 cup frozen peas, thawed
6 cups homemade chicken stock
1 handful fresh Italian parsley, picked and finely chopped
1 tablespoon unsalted butter
2 tablespoons of olive oil
4 tablespoons of all purpose flour
salt and pepper
Dumplings (recipe follows)
1. Heat olive oil and butter in a large stew pot; add the onion, garlic and ginger and cook until vegetables are soft, onions are translucent and ginger is fragrant.
2. Add carrots and celery and cook until just softened.
3. Add flour and cook until flour is just browning.
4. Slowly add the stock, stirring constantly to break up any lumps from the flour.
5. Add the chicken and season with salt and pepper to taste; bring to a boil.
6. Add the peas and parsley (reserve 2 tablespoons for topping dumplings); return to a boil.
7. Reduce temperature and add dumpling mix by the spoonfuls.
8. Sprinkle dumplings with parsley and a few grinds of fresh cracked pepper.
9. Put lid on pot and let cook for 10-15 minutes until dumplings are big, fluffy and cooked through.
10. Spoon into bowls and serve immediately.
2 cups all purpose flour
1 tablespoon baking powder
pinch of salt
2 eggs, slightly beaten
1/4 cup heavy cream
1 tablespoon melted butter, unsalted
1/2 to 3/4 cup of milk
1. Mix dry ingredients together. Combine with eggs, heavy cream, melted butter and milk then drop by the spoonful into the hot broth. Cover and cook until done.