easy recipe that will impress

I was soo bored of making my usual chicken recipes so I went to my good ole' Fanny Farmer cookbook and found a new one. super easy, stuff you most likely have in the house, and tastes yummy!!! also no special pans/pots or other gadgets needed. i have also added a few extra things that I will put in ( ).
Chicken and Dumplings
you serve this in soup bowls
get out your large stockpot

Use either 6-8 chicken pieces or I used 4-5 boneless chicken breast.

place defrosted chicken in the pot. cover the chicken with water (plus add an additional 1/2 cup for a bit more gravy)

add 3-4 chopped carrots, 2 chopped celery stalks, 1/2-1 small onion (depending on your personal taste), 1 1/2 tsp of thyme, 1/2 tsp of rosemary, 2 tsp of salt (if you really like salt, add 3), some fresh cracked pepper.
(I also added some frozen chopped spinach.)

heat to a boil, then simmer uncovered for 20 minutes.

while the chicken is simmering make the dumplings
mix in a bowl, 2 cups of flour, 3 tsp of baking powder, 1 tsp of salt, 2 tablespoons of chopped parsley. after it is all mixed in cut in 4 tablespoons of shortening (crisco) until the mixture is like a course meal (similar to little balls and crumbs), then add 3/4 cups of milk (i used skim) and mix lightly with a fork. Add up to add't 1/4 cup to get the mixture so that it holds together, but is not like bread dough.

Once your chicken has simmered for 20 minutes, drop large spoonfulls of dumping dough into the mixture on top- do not form exact balls- this is not about being perfect. Cover the pot and simmer for an add't 25 minutes. do not lift the cover, then you can lower the heat to low or warm until you want to serve it.
dumplings are NOT hard like a biscuit. they are soft, like a stuffing.

WOW that sounds complicated, but thanks for the recipe!!

WOW!! This is a GREAT fall meal!! I have to copy it and put it in my files.
Thanks!

I found a new one last night too - I served it with rice and grilled eggplant, though next time I would do popatoes and green beans

Active time: 20 min Start to finish: 20 min

4 (1/4- to 1/3-inch-thick) boneless pork chops (2/3 lb total)
2 tablespoons unsalted butter I only used 1
1 small onion, halved lengthwise and thinly sliced lengthwise I used shallots
1/4 lb mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream
1/4 cup water
2 tablespoons chopped fresh dill I used dried

Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.

Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

Makes 2 servings.


Gourmet
May 2002

really quick and easy