Monday, November 24, 2014

Chicken with Dumplings!

This would be great with your left over Thanksgiving turkey!

Here's what you need:

Chicken! (I like to use a whole chicken but you can use just breasts, thighs or whatever you like)
salt (I like Kosher for lack of chemicals)
1 stick unsalted butter1 onion, chopped
1/4 cup heavy cream
Veggies! About 2-3 cups diced into bite-size pieces. I almost always use carrots but you can use whatever you like, broccoli, cauliflower, etc
1-2 tbsp dried parsley

1/2 cup flour

For the biscuits:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup dried parsley or whatever dried herbs you want (I like Mural of Flavor from Penzey's)

Here's how you do it:

Put the chicken in a large pot, cover with water and boil until cooked through, no pink remaining. Remove from water and de-bone and de-skin if necessary, dice into bite-sized pieces. RESERVE BROTH! You'll need about 5 cups of broth.

Preheat the oven to 375 degrees F.

In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt and pepper to taste and the heavy cream. Add the chicken, veggies and parsley. Mix well. Place the stew in a baking dish.. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. (You can do this by hand but I'm lazy). Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and roll out to 3/8-inch thick. I usually cut mine into squares to keep from wasting any dough but you can do circles if you like OR even drop the dough directly onto the filling with a spoon.
Remove the stew from the oven and arrange the biscuits on top of the filling. Return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Thanks to Ina Garten for the original recipe, but I've changed it so much it's pretty much mine :)

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