Chicken & dumplings (sort of dumplings wet bisquits)
my cooking isn't an exact science,
I've been the head cook for most of my adult life
I get someone else to do the dishs/pots & pans or I clean them as I go
(I usually don't measure much, more by taste or feel)
you will need a big pot, like a 8qt with a good lid,
(I use a big stainless steel pan)
not too tight fitting needs to breath some
add a couple table spoons of chopped garlic ,
& diced onions 1/2 a cup maybe or a whole small yellow or white onion,
or to taste
brazed in some extra virgin olive oil
a splash on the bottom of the pan, like a few tablespoons
braze on medium heat
add *2pcs of cut chicken *per person served
(on the bone is my preference, stays juicier),
I like to use legs & thighs the best, any chicken or most poultry will work
just adjust the time of cooking
(I've used quail, dove, grouse, pheasant or even duck & wild turkey too,
the duck/turkey takes much longer to cook, like double the time simmering)
I also add some of my special *garlic seasoning mix
'per taste'
(*equal portions of ground or minced sea salt, lemon pepper, Italian seasoning,
black pepper, minced onion, minced garlic)
I do a heavy sprinkle over the chicken while brazing it
season salt & garlic salt or just salt & pepper will work too
Braze the chicken on medium heat stove top
for about 5-7 min.s on each side,
you can leave the skin off if you like
it will give the broth more chicken flavor, from the fats
after brazing
add chunks of potatoes
I like the lil' yellow or red potatoes, quartered
like 5-6 of each
add 1 each of small 7 oz can of
chopped mushroom, sliced black olives, diced tomatoes
(drain the tomatoes juice, so it doesn't turn it pink, save it for pastas)
or you can use fresh, 1/4 cup of each I'd guess
or to your taste
I add a 1.25# pack of frozen Flav-r-Pac 'Normandy blend'
or some chunky veg.s of your choice,
sliced or diced, squash broccoli cauliflower carrots green beans
add hot water to the top of the ingredients in the pan,
**4+ (?) cups probably
if you want it creamier, use milk (if you use milk cook it low & slow simmer)
season again a sprinkle (*garlic seasoning) across the top,
maybe a tablespoon-ish full (or to taste)
add 2, 10.5oz cans of Cream of Mushroom soup
stir well, let simmer on near low just barely boil, for about 1/2 an hr.
**make sure it only fills about 1/2 of the pan
you will still need room for the dumplings/wet biscuits to expand grow
while that is simmering
I start 'my dumplings mix'
in a good size mixing bowl
like 3 cups of Bisquick
1 cup of flour, mix it well
(add a sprinkle of the *garlic seasoning, for spicier dumplings)
about 1 cup of sour cream, I use 1 full 'small container' of sour cream
a 1/2 teaspoon of baking power
a 1 tablespoon of corn starch
I use almond milk to mix it instead of reg. milk,
you can use reg milk too
add a lil' almond milk (or real milk) at a time,
don't make it too runny
mix until it like a 'really thick milkshake' consistency,
but; not so thick that it's like a baked biscuit mix
mix should stand up when spooned
so you can spoon out like cake mix almost (if that makes sense)
let stand & rise/covered with a towel after mixing well,
for like 15 min.s & thicken up
after the meat & veggies combined have cooked/simmered on low
for about 45min. total (lil' longer won't hurt, chicken will fall off the bone thou)
Then add the dumplings mix 'huge spoonfulls' at a time
spread out (I use my big serving spoon)
all around the outside edge of the pan in the broth,
then a couple Spoonfuls in the middle,
they will touch, it will rise while cooking & sort of grow together,
just chop them with a spoon when serving
cover & let simmer about 20 min.s to 30 min.s
so the dumplings have risen & fluffy almost wet biscuits
***optional, if you like
if the pan is oven safe too
put the whole pan in the oven, uncovered at 300*-325* bottom rack
not too close to the burners, espec. gas stoves
to golden or bake/brown-ish the tops of the dumplings
you have to check it often to see so they don't dry out
maybe 10-12 or so min.s depending on what altitude you're at
take longer up higher,
don't leave it too long, it will burn on the bottom pan ingredients
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my Grammie never did that last part, in the oven
I sort of like the dumplings better that way
I watched her do the dish for years, I am a lil' more lazy using canned good
she always used fresh from her garden
My easier lazy method is still really tasty, IMHFO
sorry no photos
I generally don't take photos of my food
...OK... I'll get some stuff up for you.
