"Winter is coming." Well screw you Ned Stark. I say winter doesn't need to be a cold barren wasteland of ice, snow and family gatherings. It can be so much better and warmer with Chicken and Dumplings, which is basically like a hug in a bowl. Just remember even if there's no one to keep you warm this winter at least there's this soup to keep you warm, and hell you can even bring it to your office's Holiday party! But don't let Tim hog all the dumplings.
I had never made Chicken and Dumplings until someone on the Cooking with B.S. Facebook page
suggested I make it. I'm glad I did, because this is one delicious dish and perfect for any winter day. So I before I made this dish I did a little research on the dish. It turns out that this dish originated from the Chinese province of Hunan when a village came together one freezing winter day, each farmer giving up a piece of that year's crop to the soup that would feed the village and give the soldiers stationed at the village to fight off the invading Mongols.
Well it turns out I was on the Sweet and Sour Chicken Wikipedia page and this dish actually originates from, I dunno the South? Maybe some place in Europe? If you really want to know, you're at a computer look it up yourself! I have a recipe to write!
Big news coming from Grub NorthWest and their line of salts. We'll keep you posted!
Chicken and Dumplings
- 3 Chicken Breasts
- 1 cup Flour
- 1/2 cup Buttermilk
- 1 Egg beaten
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- Salt & Pepper
- 3 tablespoons Olive Oil
- 1 Leek sliced
- 1 Carrot stick sliced
- 3 stalks Celery chopped
- 1/2 medium Onion diced
- 4 Chanterelle Mushrooms chopped
- 52 oz. Chicken Stock
- 3 Bay Leaves
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Cumin
- 1 cup water
- 1 cup Buttermilk
- 1/2 cup Butter
- 1 teaspoon Salt
- 1 1/2 cup Flour
- 1 teaspoon Baking Powder
- Get out your Dutch oven, and no I don't mean that dutch oven. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat.
- In two separate pie pans, create a buttermilk and egg bath, and a flour mixture of well flour, paprika, cayenne, salt and pepper.
- Coat the chicken in the buttermilk bath then coat it in the flour and place in the dutch oven. Evenly cook all three breasts until the middle of each is fully cooked. Should take 10-15 minutes.
- Remove the chicken from the pan. DO NOT GET RID OF THE DRIPPIN's!
- Let the chicken cool enough to handle.
- Add the onions, carrots, mushrooms, celery and leek to the pan. Sautee for a good 7 minutes.
- Then add the chicken stock, bay leaves, and other seasonings to the pot. Tear apart the chicken breast into small pieces, and dump into the pot. Continue cooking while you prepare the dumplings.
- Sift together the flour, baking powder and salt into a large mixing bowl.
- Melt the butter in a microwaveable safe bowl. Let the bowl cool down a skoch. Stir the buttermilk into the butter, which will solidify the butter.
- Pour the buttermilk mixture into the flour mixture to create a dumpling mixture. Let's take a moment to thank this week's sponsor's mixtures.
- Using two soup spoons make little dolops of dumpling mixtures, and drop them right into the soup! Be sure to spread them out in the pot as to avoid clumping. Make as many dumplings as possible with the dumpling mixture.
- Bring to a boil. Reduce to a simmer and cover with the lid until you're ready to serve it up! Enjoy!
So, go start a fire and curl up with some chicken and dumplings this winter and you'll fight off the cold at least for awhile.
All phantastic photos by Katy Weaver
. Give her a Like would ya!