Rustic Chicken and Dumplings
So I went to Kroger with no idea what I was going to make for dinner.
I walked past the chicken and thought I'd do a rotisserie chicken, simple and delicious.
So I ventured over to find the perfect veggie compliment.
Kroger had a package of different veggies meant for stew; carrots, celery, onions, cabbage
and a few other things. It immediately reminded me of the veggie
portion of chicken and dumplings. BAM!
I quickly looked up a recipe to get the right ingredients, I didn't like the
recipe, but I had my base. I saw Trisha Yearwood make C & D on tv, so
I combined the recipes and used what I liked from each.
Ingredients included onions, celery, carrots (the holy trinity), garden thyme,
chicken stock, sherry and a whole chicken.
I boiled the chicken for 2 hours until it was fall-off-the-bone tender.
After that I sauteed that trinity in butter and olive oil and thyme.
I added some flour to soak up the fat, then added sherry and
unsalted chicken stock. Then I simmered it for a while.
I used flour, baking soda, salt, butter, milk and thyme to create
the dough for the dumplings. I rolled it out thin.
And cut it into un-uniform pieces.
I plopped the dumplings into the bubbling, gooey sauce.
I let it cooked, covered, for 15 minutes.
This is how it looked right before it was vortex-sucked into my
This was probably the best C & D that I've ever had.
The Dutchess said that first.
The broth was thick and creamy and savory and full of chickeny
goodness. Zachary ate almost an entire bowl.
I would have to say that not only was it the best C & D, but its in
the top 5 things I've cooked since starting FFF.
Best thing, is that there is a lot left over, so I will relive this
Father definitely fed the flock, and will again!!!