Monday, April 19, 2010

Chicken and Dumplings - Adapted from an old family recipe

This is real comfort food; not fancy but delicious. Start by sauteing 1/4C each of diced onions, celery and carrots and 2 cloves of garlic in 3T olive oil. Add 4T flour and stir for 2-3 min. Add 14 oz can of chicken stock and a whole cut up chicken. Add enough water to barely cover the chicken. Cook in a 275 degree oven for about 3 hrs; until the chicken is fork tender. Near the end of the cooking add 8 oz. sliced mushrooms which have been sauted in butter. The dough for the dumplings is made by mixing 1C flour and 2 eggs and enough water to make a stiff dough. Spoon the dough into the simmering chicken mixture. We served the dish with green peas and a tomato and cucumber salad dressed with olive oil and balsamic vinegar.



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