I always view waking up in the morning as a gift from above. The kitchen is calling me with a freshly brewed pot of Door County Jamaican Me Crazy Coffee. It won't be long until I answer the call.
I have been pondering things that brought joy to me over the years. And I bet that when I say that a big dish of my Mother's Chicken and Dumplings brought more than one smile to my face over the years. If she asked me what I would like to eat when I visited Chicken and Dumplings were my choice. I have some nephews that read this blog and I will wager that one of them is picturing that feast right now. Our dad was pretty fond of those dumplings also.
Now you might say "That guy is nuts". He should be saying that his wife and family give him the most joy right after he says Jesus does. To tell you the truth that would be the order I would proclaim if you saw my list. But I said I have been pondering a lot of different things. When I think of the dish my mother made for us, I know it was made with love. The smell of the bay leaves and chicken broth still permeate my mind. Many a firm fluffy dumpling made it to my mouth by riding the fork to it's destiny. My mind has been a little consumed these days with a lot of "what if's. I felt some worry creeping in and a little depression. So before I went down the wrong road any further, I searched Scripture for the answer. The Scripture took me on what I would call a "Happy Trail", that lifted me up.
Philippians 4:8 New International Version (NIV)
8 Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.God gave me a mother who could make Chicken and Dumplings. Her cooking for us was praiseworthy. I pondered many beautiful memories from family and friends. I recalled hunting trips, our bird dogs, and the things I saw in nature. Here is what I can tell you. Everyone of those memories led me right back to God. He provided them all.
Have a great day my Friends. Here's a must cook recipe below.
Ingredients
- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- DUMPLINGS:
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- SOUP:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Directions
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear
- For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
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