Tuesday, April 26, 2011

Chicken Fricassee & Dumplings... Serious comfort food!

It's been so rainy and dreary here, I decided we were in need of some comfort food... Of course, it figures today would end up sunshiney and very pleasant.  I'm definitely not complaining, though!! =P  Besides, I had to christen my new enameled cast iron Dutch oven.  I've been looking for one for a while now, but they can be pretty pricey!  And no job = no expensive new gadgets. :)  But I found this 6.5 quart Tramontina Dutch oven in hunter green (my favorite!) at Wal-Mart for $39.00, and used their Site-To-Store shipping to get it to our local store.

So anyway, Tuesday is chicken night, and I chose Chicken Fricassee and Dumplings from my trusty Joy of Cooking book and adapted it for my preferences.  For example, I like to use boneless skinless chicken breasts instead of whole chicken parts.  I'm more than happy to share the recipe here, because this is something EVERYONE should try!! So, so, so yummy. :)


Chicken Fricassee & Dumplings
4 to 5 servings


Have ready enough chicken breasts or chicken tenderloins to feed your family (2-3 tenderloins per person is usually what I go for).  Sprinkle each piece with salt and black or white pepper to taste.


Melt 1/4 c. (1/2 stick) butter in a heavy large skillet over medium heat.  Add only as many chicken pieces as will fit without crowding and cook, turning once, until pale golden, about 3 to 5 minutes on each side.  Remove the chicken to a plate and brown the remaining chicken in the same way.


Add to the pan 1-1/2 c. chopped onions.  Cook, stirring occasionally, until tender but not browned, about 5 minutes.  Stir in 1/3 c. all-purpose flour and cook, stirring, for 1 minute, then reduce heat to medium-low and whisk in 1-3/4 c. chicken stock or broth or water.  Whisking constantly, bring to a boil over high heat.


Add 8-oz. mushrooms - sliced, 3 medium carrots - diced, 2 large ribs of celery - diced, 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. white or black pepper.  Return the chicken to the pan along with any accumulated juices and bring to a simmer.  Reduce heat so that the liquid barely bubbles.  Stir in 1/4 to 1/2 c. heavy cream and season with any additional salt and pepper to taste, and several drops of fresh lemon juice (which I actually forgot! But it was fine anyway.)


Now, for the dumplings!  Whisk together 1 c. cake flour, 2 tsp. baking powder and 1/2 tsp. salt.  Break 1 egg into a 1-cup measuring cup and fill to the 1/2 cup mark with milk.  Beat well and stir slowly into the dry ingredients.  Add more milk if necessary, but keep the batter as stiff as possible.  Drop by spoonful into the Chicken Fricassee; be careful not to crowd them!  Cover the pan with a lid and do not lift that lid for 10 minutes!!  After 10 minutes, remove the lid and check the dumplings with a toothpick, like you would a cake.  If it comes out clean, they're done.




The dumplings should be super light and moist, the chicken tender, the vegetables soft but not mushy.  There was plenty to feed the four of us, with another serving left over for lunch tomorrow.  I think the chicken fricassee would be delicious over noodles, rice or mashed potatoes, or served with cornbread or hot rolls instead of the dumplings.  My father-in-law informed me that I can make this whenever I want...which means he loved it. :)  Enjoy!

2 comments:

  1. Wow Jen this looks great. I bet Dad would love it.

    ReplyDelete
  2. He so totally would!! As we were eating it tonight, I commented that I bet he would. Danny fell in love with it too!

    ReplyDelete