Posted on 09/17/2015 4:27:56 PM PDT by Jamestown1630
When I was growing up and ever since, toward the end of August there is always one day when I can distinctly sense the coming of Fall, even though it is still Summer.
It may be a change in the slant of the light that alerts me, or a faint smell of decomposing leaves that have died prematurely; sometimes it's been a fresh wind with a whisper of change on its breath, after a hurricane has grazed the Mid-Atlantic and cleaned the air of the long, hot days of the Summer.
But I always realize two things on that day: that the turning of Nature's seasons is perfect, each one coming along right when we're a little weary of the last, and ready for it; and that despite overt appearances, Summer is over. The hummingbirds are preparing to fly and aren't seen at the feeder very much anymore; the undergrowth in my little patch of woods is thinning and shabby; the days are noticeably shorter. I start looking forward to pumpkins, sweaters, fires in the grate - and comfort food.
I work with a bunch of folks who really like their Soul- and Comfort-food; and whenever we have a cold-weather party they want me to bring either Chicken Pie, or Chicken and Dumplings.
I think I've posted about my Granny's Chicken Pie before, and here it is:
Granny’s Chicken Pie
(Use approximately 3-1/2 lbs. chicken parts, thighs and breasts, or whatever you prefer; I personally like mostly dark meat - more flavorful.)
Cover chicken in water (about 12 cups) in a large stock pot and stew until tender. Remove chicken meat from bones and cut into bite-sized pieces.
Cook the broth down to about 4 cups. Skim fat from broth and strain the broth. (Save schmaltz and freeze it, for use in Chicken Dumplings :-)
While chicken is stewing, make the crust:
(The secret to this is keeping flour and butter very cold, while you work with it):
Mix together:
2 Cups Flour
½ tsp. Cream of Tartar, opt. (I never use this)
½ tsp. Salt
4 teaspoons Baking Powder
Dice ½ cup (1 stick) COLD butter into small pieces. With a pastry blender or two knives, cut butter into the flour mixture.
(Pie crust can also be mixed in a food processor, but the old way gives a nicer crust; we never use the food processor; this is Hubby’s job, while he’s watching TV.)
Quickly stir 2/3 Cup COLD milk into flour and mix until all flour is moistened. Knead lightly into a ball, cover with plastic wrap, and refrigerate.
Make the Sauce:
Reduce stock to to 3 or 3-1/2 Cups.
Melt in saucepan: 8 tablespoons Butter and stir in 8 tablespoons all purpose flour.
Cook 2 minutes, then slowly add stock, stirring constantly.
Add 1 to 1-1/2 C. Heavy Cream, ½ tsp. black pepper, and salt to taste.
Cook 5 minutes until thickened.
Mix chicken with Sauce; add 1 to 2 cups thawed frozen peas or peas/carrots mix, and ½ medium onion diced VERY finely . Pour mixture into greased oblong pan (metal is best).
Roll out crust between two layers of wax paper, peel off the paper and place the crust over chicken (Doesn’t have to fit perfectly; this is a rustic pie; make sure some edges fall down into that fatty sauce, and get very crisp!)
Bake at 400 or 425 degrees until Bubbly and Golden – 20 to 30 minutes. (Watch that the crust doesn’t burn.)
Sometimes, you have to regulate for the liquidity you want in the sauce. Experiment!
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The Chicken and Dumpling recipe that we use comes from America's Test Kitchen. It takes a lot of time, and I know there are simpler, quicker ones, but it has always turned out so well that I haven't yet tried another recipe. (The original recipe calls for 1/4 C. dry sherry in the sauce, but I usually don't have that on hand, and leave it out. Also, whenever you stew a carcass for chicken stock - or, if you make the Chicken Pie above - save and freeze the chicken fat, so you always have enough for these dumplings. It makes them so much better than butter does.)
Chicken and Dumplings
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil (we use olive or light olive oil)
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)
1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
(To do this ahead for a potluck, I take the dumplings out after cooking and put them in a container; and transfer the stew to a large crockpot. When I'm ready to heat it, I get the crockpot warmed up on-site, and add the dumplings back in to heat through.)
-JT
This week: Comfort Food, as we look forward to the Autumn. (And if anyone has a favorite and quicker Chicken and Dumpling recipe, I’d love to know of it.)
If you would like to be on or off of this weekly cooking ping-list, please send a private message.
-JT
First world problems....
/johnny
It will get better, Johnny.
Thinking of you,
JT
Poetic. :)
Not chicken and dumplings but love both of these recipes, perfect for fall! & somewhat healthy :)
Chicken and Cavatelli Soup
•1 tbsp butter
•1 medium onion, sliced thin
•2 tbsp all purpose flour
•5 cups low sodium fat free chicken broth
•1 cup celery, sliced
•2 large carrots, sliced
•1 clove garlic, minced
•2 bay leaves
•salt and fresh pepper to taste
•10 skinless chicken thighs, all fat removed
•8 oz frozen ricotta cavatelli
Directions:
In a large pot, melt butter. Add onion and cook on low about 6 minutes, until onions are soft. Add flour and stir, cooking another minute.
Add chicken broth, celery, carrots, garlic, bay leaves and salt and pepper to taste.
Add chicken and bring to a boil, then partially cover, simmer on low 30 minutes.
Meanwhile, cook cavatelli in a pot of salted water according to package directions. Drain and add to soup when soup has cooked. Cook another minute or two. Remove bay leaves and divide in five bowls.
To reheat, you may need to add a little water.
Chicken Pot Pie Soup
•1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
•2 cups water
•4 cups fat free milk
•1 large celery stalk, chopped
•1/2 medium chopped onion
•8 oz sliced baby portabella mushrooms
•2 chicken bouillons
•fresh ground pepper
•pinch of thyme
•10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
•2 potatoes, peeled and cubed small
•16 oz cooked chicken breast, diced small
•salt
Directions:
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Garlic Cheddar Biscuits
•2 tbsp butter, melted
•2 cloves garlic, minced
•2 tbsp fresh chopped parsley
•2 cups Heart Smart Bisquick
•3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
•2/3 cup fat free milk
Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Just made chicken pot pie a couple of weeks ago. My recipe’s similar to yours except that this time, I added a couple of diced potatoes that I had peeled and boiled. Wow! What a welcome addition.
I used to make chicken and dumplings when my kids were little quite often. I used my mother’s old Danish recipe for dumplings. I put them in everything - vegetable beef soup, chicken paprikash, and chicken and dumplings.
Your reminiscence about the end of summer evoked memories. I can throughly relate to it.
Of all the cooking shows I watch - LOTS - America’s Test Kitchen’s is the only one that has me taking notes to reproduce their stuff. Lots of technique/equipment gems to be mined from those folks. They tend to use 10X too many dishes on everything, but they have to for the recipe to sink in if you aren’t taking notes.
I love it when they cook Nostalgia, stuff from turn of the century through the 50s. Don’t like their tasting/audience poll segment.
Save
I’m always thrilled when the new season comes on - there’s an exhiliration, and it’s a reminder that change is a part of life, and a positive one.
(I only get tired when Winter’s snow and ice last too long, in February and March ;-)
-JT
I love autumn, the holidays, the Super Bowl, and then the winter seems to go on forever! Then comes April and May. :)
So many wonderful foods during all of that time.
May try and make my own low-fat version again. Last time was a wash, not enough flavor over store bought low-fat.
They’re my husband’s ‘go-to’ gurus for cooking, too. If we’re not at home every Saturday, both of their shows get taped.
I especially like the equipment reviews; but we actually like the taste-testings because we love Jack Bishop - he knows exactly how to handle the curmudgeon Kimball :-)
-JT
I’ve always wondered what Seasons are like in a climate like yours. There are always Seasons; but it would be very strange to me if there were no real changes.
-JT, not built for Paradise ;-)
Chili. A cold weather favourite. Yum!
(Watching it right now as we speak!)
What amazes me is that we’ve come full circle, all the women of yesteryear who couldn’t boil eggs, now again can’t boil eggs! And aren’t the least bit ashamed of it!
This is heresy to an Italian. We cook from sunup to sundown whether anybody’s hungry or not.
LOL! My husband’s family is Italian.
I bet you have two kitchens - I’ve never known an Italian family serious about cooking, that didn’t have an extra kitchen - at least an extra stove/range - in the basement or somewhere ;-)
-JT
We had chili and corn muffins yesterday.
I love, love, love corn muffins w/ chili. My favorite!!! I just love fall cooking, so comforting, so homey......nice!
I love, love, love corn muffins w/ chili. My favorite!!! I just love fall cooking, so comforting, so homey......nice!
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