Archive for the 'stews & braises' Category

Chicken and Dumplings

chicken and dumplings 1


The computer added that exclamation mark. Really. It’s very intuitive.

Did today need a pot of chicken and dumplings simmering on the stove? Mine did. It was all I could do to keep myself from devouring the lot, standing at the stove, and the only deterrent was the risk of incinerating my tongue. It may have been worth it.

chicken and dumplings 3

I tried to take pictures. I mean I did, but I could barely focus. The steam was making me ravenous, like that cartoon steam that winds out of delicious things and swirls up your nose. I snapped a few, grabbed a fork and took the bowl to the couch for some alone time. Then I came back for a rendezvous with the pot.

chicken and dumplings 2

This feels like the sort of thing I should have grown up with, but it wasn’t. My childhood never knew a dumpling. These are the deal deal – sticky dough you drop by the spoonful onto the surface of the simmering stew, then cook by covering the pot and letting them steam, infusing themselves with the flavours of the stew, which is so much better than the sum of its parts. And so easy. For real.

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Chicken Stew with Dumplings

The ultimate one-pot comfort food.

canola oil, for cooking
6-8 skinless, bone-in chicken thighs
1 Tbsp butter
1 medium onion, finely chopped
1 tsp fresh thyme
3 Tbsp all-purpose flour
4 cups chicken stock
1 carrot, finely chopped
1/2 cup frozen green peas
1/3 cup half & half or heavy cream

1 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup heavy (whipping) cream

Heat the oil in a wide, heavy pot over medium-high heat and brown the chicken on all sides. Transfer to a plate. Add the butter, onions and thyme to the pan and cook until soft. Add the flour and stir to coat the onions. Add the stock, return the chicken to the pot and bring to a simmer. Cover and cook for 20 minutes. Stir in the carrot, peas and cream.

Meanwhile, stir together the flour, baking powder and salt. Stir in the cream. Drop the dough by the spoonful onto the simmering stew, spacing them an inch or so apart. Cover and cook until the dumplings have doubled in size, about 15 minutes. Serves 4-6.

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March 04 2015 | chicken & turkey and stews & braises | 10 Comments »

Chicken Sausage, Butternut Squash & Apple Chili

squash & apple chili

Guys! I dunno.. my paper wall calendar says it’s October. I think it might be broken.

We still have no kitchen.. our makeshift dining room kitchen now has a slow cooker and an electric skillet, which take turns on the chair closest to the one electrical outlet that is currently occupied by the microwave and coffee machine.

Apples are in, butternut squash is in.. and sausage is always in. This is something you can chop on a rolling cart and make in a slow cooker – even without a kitchen.

Update soon! Promise.

Chicken Sausage, Butternut Squash & Apple Chili

canola oil, for cooking
1 onion, chopped
3 fresh chicken-apple sausages
3-4 garlic cloves, crushed
2-3 Tbsp. chili powder
4 cups (1 L) chicken stock
1 small butternut squash, peeled and diced
1 19 oz. (540 mL) can white kidney beans or chickpeas
1 Tbsp. butter or oil
1 tart apple, diced

In a medium pot, heat a drizzle of oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a spoon, until it’s no longer pink. Add the garlic and chili powder and cook for another minute or two.

Add the chicken stock and stir to loosen any browned bits from the bottom of the pan. Add the squash and bring to a simmer; cook for 20-30 minutes, until the squash is tender. Stir in the beans. (Alternatively, toss the lot into a slow cooker and turn it on low for 8 hours.)

In a small skillet, heat the butter over medium-high heat and saute the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.

Serves 6.

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October 01 2014 | beans and slow cooker and stews & braises | 17 Comments »

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