Traditions are handed down from generation to generation and often times the reason that something is done is “because that is the way we have always done it”. This holds true for one ingredient in this recipe for Chicken and Dumplings.
Cookbooks as Inspiration
Cookbooks are as varied and the authors who write them and foodies who consume them. They can be beautifully bound works of art or practical resources. Either way, they provide inspiration. And sometimes that inspiration goes beyond the kitchen.
Listen as writer, artist, and food lover Matt Terrell recounts how his favorite style of cookbook influenced a unique writing project that resulted in a fictional cookbook. Yes, you read that right, a fictional cookbook. Which, if you really think about it isn’t so far fetched. Our cookbooks are more than just a list of ingredients and methods. They tell many stories.
Episode Transcript
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Chicken and Dumplings
Sometimes long gone factors dictate not only ingredients, but the amount of an ingredient. This recipe for Chicken and Dumplings is a perfect example of just such a condition. If you are sensitive to spice reduce the amount of pepper.
Ingredients
Dumplings
2 cups flour + more if necessary
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon white sugar
2 eggs, lightly beaten
1/2 cup whole milk
Chicken
4 boneless, skinless chicken breasts
2 tablespoons bacon grease
1/2 Vidalia onion, very finely chopped
1 tablespoon freshly ground black pepper
1 cup dry white wine
2 quarts homemade chicken stock
Worcestershire sauce to taste
1 bunch parsley, finely chopped
Instructions
Dumplings
First, start off by making the dumplings. The best way to keep from making a big mess is to lay wax paper all over your work surface.
In a bowl, combine flour, salt, baking powder and sugar.
Put your eggs and milk into a Mason jar with the lid real tight on it. Shake for 1 minute to combine and get frothy, which will make for a lighter dumpling.
Pour egg and milk mixture into dry mixture. Stir with a fork until the mixture just starts to become cohesive.
Dump out onto your work surface. Press down the dough, fold over, and press down again.
Repeat, mixing in a bit more bench flour each time. Do this until the dough get a smooth exterior and no longer sticks to your hands.
Roll out dough 1/8 to 1/4-inch thick.
Using a pizza cutter, cut into 3"x3" squares. Rough edges and uneven pieces are okay!
Move raw sliced dumplings onto a baking sheet. Place in the freezer for 15 minutes. Throw away wax paper and flour from work area and clean up.
Chicken
Salt and pepper chicken breasts on both sides
Heat a large skillet over medium-high heat. Add bacon grease.
Brown chicken on both side in hot bacon grease.
Do not cook all the way through but do form a good brown crust.
Remove chicken breasts to meat cutting board to cool (they are will raw inside!).
Dump chopped Vidalia onion into pan grease and cook on medium for 15 minutes or until golden brown. Use a flat edges wooden spoon to scrape up any brown bits.
When onions are caramelized, add in black pepper and cook in hot grease for 1 minute, or until very fragrant.
Add in white wine, scraping up any bits. Reduce wine by half.
Add in chicken broth and Worcestershire sauce and bring to a low simmer.
Cut chicken breasts into cubes, add into stock. Simmer for 15 minutes to cook.
Turn fire up to medium high. Remove dumplings from freezer, and place one by one into simmering stock. Stir to prevent clumping.
Cook for 10 minutes, or until all dumplings are floating and slightly puffed.
Add more salt and pepper if you want. Stir in the fresh parsley right before serving, saving some to place on each bowl.
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EP 6: Chicken & Dumplings and Community Cookbooks