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chicken and dumplings

November 13, 2008

 

chickendumplings1

This is my kind of comfort food.  Soft, mushy….yummmmmm.  For sweet comfort food, I love bread puddings. Savoury?  Dumplings and gravy do it for me.  Although this has about a bazillion calories.  Whipping cream!  Butter! 

No matter.  It was the perfect thing to tuck into on a cold windy day.  I’d suggest using TONS of black pepper, or the gravy will be bland.

Chicken and Dumplings
(liberally adapted from Epicurous)

Chicken:
8 chicken thighs
2 tablespoons garlic butter (premade or make your own)
2 tablespoons vegetable oil
1 cup chopped red onion
3/4 cup white wine

Gravy:
3 cups chicken stock
1/2 cup whipping cream
5 tablespoons flour
2 tablespoons dijon mustard
LOTS of black pepper and salt

Dumplings:
1 egg
1 cup whipping cream
3 cups Bisquick (yes, I cheated.   You can make them from scratch if you so desire).

Heat butter and oil in fry pan (you might need two frying pans) until foamy.  Season chicken and brown on both sides for about 8 minutes.  Turn skin side up and sprinkle red onion on top.  Add wine and bring to a boil.  Simmer and cover for about 20 minutes.  Keeping the frying pan juices for the gravy, transfer to a baking pan, cover with foil, and keep warm in the oven until ready to serve.

For the gravy, skim fat from frying pan juice.  Add 2 3/4 cup stock and bring to a boil.  In a small bowl, whisk together cream, flour, 1/4 cup stock and dijon mustard.  Whisk into boiling stock and season with lots of black pepper and salt. 

For the dumplings, mix the egg with 1 cup of whipping cream, then add 3 cups Bisquick and stir until just combined.  Add parsley.

Drop dumplings by the spoonful to the simmering gravy, put lid on and cook for 20 minutes. 

Pull chicken out of oven and serve with gravy and dumplings.

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