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Friday, January 18, 2008

Recipe of the Week: Chicken & Dumplings


In January I love eating soups, stews, and casseroles. So it seemed like the perfect time to feature something warm and hearty for the recipe of the week. This recipe for chicken and dumplings is a little different from what I think of as tradtional, Southern chicken and dumplings, but it's still comfort food at it's best.


Ingredients
2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Directions
1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.
Prep: 25 minutes Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 25 minutes (high)



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2 Comments:

  • At January 20, 2008 at 11:26 AM , Blogger Rosie said...

    What a brilliant comfort food dish you have posted here Jerri.

    Chicken & dumplings can't get any better than that with the rainy weather we're having in the UK.

    Rosie x

     
  • At January 23, 2008 at 6:09 PM , Blogger giz said...

    You hit the jackpot - be still my heart - I love this dish. I take all the sodium out of it so I don't used canned soups but your looks so much more comforting than anything I make. Please adopt me.

     

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