There's nothing difficult about making chicken and dumplings although if you're going to make it the way your grandma did, it'll likely take a while. This one takes no time at all and no doubt has a lot more flavor than plain old stewed chicken anyway.
One of those make it up as you go meals from JBug's Kitchen, this one includes skinless boneless chicken thighs, seasoned well, dusted in flour and browned in a hot pan. Once given that ultimate "golden glow", they're removed from the pot for a minute while onion, celery, anaheim pepper and garlic get a quick saute. Seasoned with the usual poultry herbs, I de-glazed the pan with sherry and then returned the chicken to the pot along with a can of golden mushroom soup and chicken stock. Topped with chunks of parsnip and carrots, the covered pot simmered on the stove for a mere 25 minutes until the chicken finished cooking and dinner was almost ready, except for the dumplings.
My problem - I couldn't make a decision about what kind to make. We're rather partial to the cornmeal dumplings we've had before on top of chicken chile verde and then again, we absolutely love the feather light version that graced the chicken and vegetable stew we had a while ago. While I was ruminating my conundrum, time kind of got away from me so in the interest of getting dinner on the table before bedtime, I thought "darn, I'm just gonna' think outside the box."
I simply boiled a big pot of water and cooked up some ready made gnocchi. Simple eh? Afterall gnocchi are just little Italian style potato dumplings anyway and although some people might be stumped on how to serve the little beauties, I'm not one of those people. Simply boiled till they float, drained and sauteed in browned butter, or topped with sausage and marinara or covered in bechamel and baked in the oven, I don't think there's a bad way to eat 'em but for certain, gnocchi couldn't taste any better than when covered in chicken and gravy. Them's good eats, especially since my serving including some lovely little green peas.
5 skinless boneless chicken thighs
2 tablespoons olive oil
1/3 cup all-purpose flour
1 large onion, coarsely chopped
3 ribs of celery, chopped
2 cloves garlic, minced
1 Anaheim pepper, chopped (optional)
1 teaspoon poultry seasoning
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/3 cup medium dry sherry
1 can golden mushroom soup
2/3 cup chicken stock
1 cup carrots, peeled cut into large dice
1 large parsnip, peeled cut into large dice
1 cup frozen peas (optional)
Salt and pepper to taste
1 package prepared gnocchi, cooked per package directions and drained
Chopped parsley, or fresh rosemary as garnish
Heat oil in sauté pan over medium high heat. Cut chicken thighs in half, season well with salt and pepper and dredge in flour, shaking off excess. Brown chicken on all sides until deep golden in color. Remove from pan and set aside. Add onion, celery, garlic and Anaheim pepper to pan and cook, stirring occasionally until vegetables are softened – about 8 to 10 minutes. Stir poultry seasoning, rosemary, and sage into vegetables and cook for additional minute. Stir in sherry, and when slightly reduced, add golden mushroom soup and chicken stock. Mix well to combine. Return chicken to pot and add carrots and parsnip. Bring pot to a simmer, cover, reduce heat to medium low and cook for 20 to 25 minutes or until chicken is tender. If adding frozen peas, add during last 5 minutes of cooking. Taste for seasoning adding salt and pepper as required. To serve, place a spoonful of cooked gnocchi into bowl and scoop chicken, vegetables and gravy over top. Sprinkle with parsley or rosemary. Makes 4 to 6 servings.
A year ago - Mango and Spicy Shrimp Salad
Two year's ago - Antipasti Platter