Chicken, Comfort Food, Main Course, Poultry, Simple Dinner Sunday
comments 4

Simple Dinner Sunday – Chicken & Dumplings

Oh, I know… It’s Super Bowl Sunday. I suppose I should have been a good food guy spending the week assembling piles of game day noshes and snack foods, lining up the craft beers, loading the coolers, getting the large flat screen out of storage and relishing in the general excitement and glory of the biggest American Sports extravaganza….

eh… 
 
I’m not that kind of guy. I hate football. I was raised believing that organized sports (baseball, basketball and yes… football) belonged in the same category as Santa Claus and the Easter Bunny. They simply didn’t exist.

I never really got into the sports fan mindset. Oh, I was in the marching band, and I attended every football game while I was in high school, but that was only because it was the only place where you could wear funny outfits, play music and make a spectacle of yourself and not be tarred and feathered for oddness.

I’ll be spending the day doing a little landscaping, scouting out a couple of fishing spots for this season, and enjoying a nice big pot of something warm, soulful and satisfying. So, you sporty types go on ahead… eat your molten lava hot wings, down your beverages out of huge, helmet-shaped tankards, gorge yourself on Cadillac-length hero sandwiches…. I’ll be having homemade Chicken & Dumplings…

Don’t worry… I’ll save you some….

Chicken & Dumplings
Serves 6 to 8
Ingredients
4 Chicken Thighs (Skinned)
2 Celery Stalks
1 Large Carrot
1 Large White Onion
1 Cup Water
48 Ounces Chicken Stock
1 Teaspoon Thyme
2 Bay Leaves
1 Clove Garlic
1 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Salt (or to taste)
1/8 Teaspoon Turmeric
1 Cup Self Rising Flour + 2 Tablespoons Flour
2 Tablespoons Shortening
3 Tablespoons Olive Oil
2 Tablespoons Water
Dutch Oven
Small Mixing Bowl
Tongs

  • Dice the celery, onions and carrots into 1/2″ pieces
  • On medium high neat, add the oil to the dutch oven and brown the chicken
  • Add the celery, onion and carrots and cover to sweat for a couple of minutes
  • Add the salt, pepper, bay leaf, and thyme
  • Add the chicken stock, water and garlic clove
  • Reduce the heat to medium low and simmer for 45 minutes
  • While the chicken is simmering:
    • Mix together the cup of flour and the shortening and add just enough water to form a stiff dough.
    • Roll out the dough to 1/4″ thick and cut into 1″ strips
    • Cut each strip into 2″ pieces
    • Lightly toss with flour and allow to air-dry while the chicken is cooking
  • With the tongs, remove the thighs, pick and shred the meat
  • Return the chicken to the pot
  • Add the turmeric
  • Mix together the remaing oil and flour to make a slurry
  • Add to the stock and stir to incorporate
  • Add the reserved dumplings and stir lightly
  • Cover and simmer for 20 minutes
  • Serve

4 Comments

  1. This as to be my Favorite Sunday Dinner of all time! Chicken and Dumplings was the meal I would ask my Mom to make every time she asked for a request! I so miss her. Thanks for the trip down memory lane!

  2. I made chicken and dumplings for the first time last week and boy was it heaven. I had forgotten how good it can be.

Comment Fodder... pile on