Friday, November 14, 2008

Chicken and Dumplings Revisited

I really like Robin Miller's system, but I'm not always thrilled with her recipes, but I watch her show for ideas. I'm big on her prep ideas - really important when you have an infant in the house! But I saw her make a chicken soup with cornmeal dumplings. Now Ray adores cornbread of all types and I don't mind it. I have a great chicken and dumplings recipe, from Rachael Ray, so what I decided to do was keep the soup as is (wasn't thirlled with Robin's version - too thin - anyway) and try the new dumplings. Definitely a hit! Ray really enjoyed the new dumplings. I still like the original dumplings better, but the new ones were still very good. The sage and the pepper was a nice kick. We'll just alternate the types of dumplings from now on and that will help keep the recipe fresh.

Chicken and Dumplings
Modified from Rachael Ray and Robin Miller

Soup:
1 1/2 lbs chicken
1 tbsp oil
2 tbsp butter
1 large potato, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, chopped
1 rib celery, diced [this is a tiny bit of celery and then you have a lot left, so I've been using celery flakes here instead and it works really well. Ray will eat celery in his lunches, but prefers carrots and I find celery too bland. In addition, I just don't like chunks of celery in my soup.]
1 bay leaf
Salt and pepper
1 tsp poultry seasoning
2 tbsp flour
4 cups chicken stock [I actually used 5 cups this time - I like extra broth.]
1 cup green peas [frozen work well here as they thaw in no time]

Dumplings 1 (Rachael's):
1 small box biscuit mix
1/2 cup warm water
parsley

Dumplings 2 (Robin's):
2/3 cup flour
1/2 cup cornmeal
1 1/2 tsp dried sage
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pepper
1/2 cup buttermilk [or 1/2 tbsp lemon juice and the remainder regular milk]
1 tbsp oil

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on the stove over medium heat. Add oil, butter, veggies and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasonings. Add flour to the pan and cook 2 minutes. Add stock to the pot and bring to a boil. Add chicken to the broth and stir.

You can do either dumpling recipe here. In either case put dry ingredients in a bowl and combine. Add in wet and mix until just combined (this should be pretty thick). Then drop dumplings by the spoonful into the soup. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve.

Serves 4.

No comments: