EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process. So if you were expecting these recipes to post during the month for your enjoyment, I am sorry. If you want to find the recipes which have now posted, try out the links below in the theme list.
Not sure where I got this recipe. Could be an old family recipe or one I collected when I was still living at home. It was hand written and seems very traditional.
Not sure where I got this recipe. Could be an old family recipe or one I collected when I was still living at home. It was hand written and seems very traditional.
Chicken and Dumplings
1 Tbls olive oil
6 bone-in, skin-on
chicken thighs (about 2 pounds)
kosher salt and black
pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 Tbls fresh thyme leaves or
2 tsp dried thyme
2 cloves garlic, chopped
2 bay leaves
2 1/2 cups all-purpose flour
1 Tbls baking powder
1/2 tsp baking soda
6 Tbls (3/4 stick) unsalted
butter, melted
3/4 cup buttermilk
2 Tbls chopped fresh
flat-leaf parsley leaves, plus more for serving
DIRECTIONS
Heat the oil in a
large pot or Dutch oven over medium-high heat. Season the chicken with ½
teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side.
Transfer to a plate; reserve the pot.
Add the celery,
carrots, onions, thyme, and garlic to the drippings in the pot and cook,
stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the
chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the
chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and
transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and
return it to the pot (discarding the skin and bones).
Whisk together ½ cup
of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper
in a small bowl. Slowly whisk the flour mixture back into the pot and simmer
until slightly thickened, 8 to 10 minutes.
Make the dumplings:
Whisk together the remaining 2 cups of flour, the baking powder, baking soda,
and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter,
buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth
in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15
minutes. Serve sprinkled with parsley.
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Cajun And Creole
May 2019 - Seafood Recipes
June 2019 - Vegetarian Dishes
July 2019 - Zucchini Recipes
August 2019 - National Mustard Day – mustard recipes
September 2019 - Quiche
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails
No comments:
Post a Comment