The word “dumpy” isn’t exactly sexy in blog lingo but just go with it.
So it rained (read: dumped) all weekend which was much needed but made for a soggy back yard. My zip-code says Sacramento but my backyard says LAKE FRONT. #word
Insert homemade Chicken & Dumplings a la the genius over at How Sweet It is.
Walker offered to help me cook and we had a good time sharing the load on this one. This is not a quick and easy weeknight meal but it is a perfect Saturday night and it’s raining type meal.
In the past, I’ve made a simpler version of this using Bisquick and a store bought rotisserie chicken but this is infinitely better. And since I’ve Been There, Tried That you can now proceed to also try. I didn’t change anything except be lazy and not by thyme. I can’t buy enough THYME I tell ya. Life is speedy and I want the slow lane.
…err…just go and enjoy a bowl of dumplings while it dumps outside will ya?
Here are the ingredients as the recipe genius lists them:
1 1/4 pounds boneless, skinless chicken thighs
1 teaspoon coarse sea salt
1 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
1 sweet onion, diced
1/2 cup sliced carrots
1/3 cup sliced celery
4 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 cup all-purpose flour
6 cups low-sodium chicken stock
1/3 cup heavy cream
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
Saute: The chicken in 2 TBS butter and 2 TBS olive oil. WOW chicken in butter is 10 zillion times better. Paula Dean was right. The chicken should brown and sizzle and appear cooked but not over cooked. And certainly not under cooked. Cut into the thickest piece and make sure salmonella isn’t waving it’s grubby hand at you. OK set aside and let cool.
Mix: in the onions, thyme/rosemary, celery, carrots, garlic and additional 2 TBS butter. Keep the left over chicken juices because that’s where the real flavor is. Throw in some S+P and a 1/4 cup of flour and let it all cook together on medium for about 5 minutes. You’re making a sort of “rue” here- enjoy the fact that this is a seemingly fancy cooking technique that you are mastering! This mixture should soften and appear savor-inducing. Don’t eat. You need this stuff for later.
Combine: the dumpling ingredients in a separate bowl.
Relocate: the vegetable mix into a larger pot. A deep one that you would use for soup. Mix in your six cups of chicken stock, one at a time. Then mix in 1/3 cup heavy cream. Let it all get hot and bubbly because here comes the good stuff.
Shred: the chicken in a food processor (use your plastic blade!!) and toss it in w/ the rest of the goodies.
Drop: spoonfuls of dumplings into the bubbling soup pot. They will not break apart. They will congeal (lovely word) and within minutes be cooked thoroughly. Promises. We dropped in about 5 at a time and waited a minute. Then 5 more, etc etc. I just wanted to make sure it wasn’t going to be one big ol’ dumpling.
The outcome was deeelish and more gorgeous photos are located on the original site, here.
Time – took about an hour
Skill level – Not hard at all but if I didn’t have a food processor it would have been a little more laborious
Ingredients – easy to find or we had them at home