RISE AND SHINE KAUT43 OKC
Lately the weather in Oklahoma has been perfect for one pot, stick to your ribs and warm your soul, down home cooking. This is where my Homemade Chicken and Dumplings kick in.
I grew up on the pillowy boiled Bisquick drop biscuit Chicken and Dumplings that my mother made.... and of course I love those. I also love the homemade noodle type of dumpling so prominate here in the south/southwest/whatever Oklahoma is considered.
Too often with both types of "C&D" the sauce base tends to be a little bland, the dumpings (both styles) can end up a gummy gluetenous mess, and it ends up looking like a big pot of grule on your stove rather than Chicken and Dumplings. So I switch mine up a bit.
Two things: I dredge the chicken in seasoned flour and brown. This is kind of a classical French approach to "stewing" chicken. It adds depth and flavor to the whole. When it comes to the dumplings, I like to add cornmeal. Besides the added flavor and slight texture, it takes away that gummy dumpling feel.
Try this out.... it's fun to make and will definitley warm your soul!
3 tablespoons unsalted butter
2 tablespoons grapeseed oil
1 large fryer chicken, cut up (I cut each breast in half to keep all the pieces around the same size)
1 cup all-purpose flour for dredging
2 tablespoons In The Kitchen With Scotty “Cook’s Line” Seasoning
2 large carrots, or 3 medium cut into 1” chunks
2 ribs of celery cut the same way
1 large yellow onion medium diced
2 quarts chicken or turkey broth (plus extra if needed)
For The Dumplings:
2 cups all purpose flour
1/4 cup yellow cornmeal
4 tablespoons unsalted butter
1 tablespoon baking powder
1 cup ++ whole milk
extra flour for working the dough
- Add the flour and and Cooks Line seasoning together in a dish or pan for dredging. Dredge all the chicken pieces and and place on a pan to “dry” a bit. While the chicken is hanging out start melting the butter and grapeseed oil in the bottom of a heavy bottom pot or dutch oven; Large enough to accommodate the chicken, vegetables and noodles. We’re one pot cooking with this recipe!
- begin browning the chicken pieces on both side. Don't cook too hot or fast, just nice and easy to crisp and golden up the chicken. After browning remove the chicken pieces. pour outthe spent butter and oil if there is a lot of burnt flour in the bottom. Add a little more oil to sauce the vegetables next.
- Add the onion, carrots, and celery to the hot oil in the same pot. Cook slowly and sprinkle in the Cornbread Dressing seasoning. Cook until lightly tender. Add the browned chicken pieces back to the pot and pour in the chicken stock. Place a lid on the pot and simmer slowly for around 20-25 minutes. Remove the chicken demo the put and place on a platter to cook a bit.
- Begin making the dumplings. For this recipe i love the short flat noodle style dumplings. So in a bowl with the flour, baking powder, cornmeal, and Cook’s Line seasoning. Next, add the cubed butter and cut or rub into the flour like you would for biscuits. You want bean sized pieces. Pour in the milk a little at a time while constantly stirring with the dry. Add all of the milk, more if necessary, to form a fairly sticky wet dough. Turn the dough out onto a well floured surface and begin to work and knead the dough. Keep it constantly “sticky free” from the work surface by rolling out, flipping, and constantly dusting the work surface with flour. When you have a nice satiny ball of dough, stop handling it and let the dough rest about 15 minutes.
- Go back to your chicken and start pulling off the soggy chicken skin. The flavor and color from the browning has already done it’s magic in the broth while simmering. With two forks shred the chicken meat off the bones. Discard the bones and set the shredded meat aside.
- Begin rolling the dough out into a long rectangle...about 1/4” thick. Cut the dough into long strips, then cut the opposite way to cut into irregular sized squares. Collect all the excess flour from your work surface and toss with the cut dumplings. This helps to prevent them from sticking together, and also thickens the broth during cooking.
- Return the pot of stock and vegetables to a nice rapid boil. Add more stock if needed. You can gage it the more you add dumplings in to cook. Toss the dumplings and excess flour into the boiling pot, constantly stirring to help break up any dumplings that stuck together. Cook for around 15 minutes then add the shredded chicken.
- Your chicken and dumplings are ready when the carrots are tender, the thickest dumping is soft and cooked, and the sauce is perfectly seasoned and delicious.
- To serve ladle out into soup plates or deep crockery pot, gathering up enough vegetables, chicken, and dumplings. Sprinkle minced parsley for garnish and serve right away! Enjoy!