Monday, February 1, 2010

Flavor of the Week {Chicken & Dumplings}

{blogger is acting up and not allowing me to post pictures where I want them, so ya just get the one, SORRY}

YUM! YUM! YUM! I was in the mood for some serious comfort food a few weeks ago and had some left over rotisserie chicken in the fridge so this was the perfect meal! I've made it twice since then and each time it just gets better! I love this one pot wonder!

Chicken & Dumplings Emeril Lagasse style! (you can click on the link for the original recipe, but this is my version!):

For the dumplings:

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon garlic salt

3 tablespoons butter

1 cup milk

Everything else:
  • 6 cups chicken broth
  • 2 pounds cooked chicken (I used an already cooked rotisserie one from the deli section)
  • 7 tablespoons butter
  • 10 tablespoons all-purpose flour
  • 2 teaspoons Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast. See below or you can just buy a jar of it in the spice section) I'm pretty sure this was the key to this being my favorite so don't leave it out!
  • 1 teaspoon fresh thyme leaves
  • 3 ribs celery, cut into 1/2-inch pieces on the diagonal
  • 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
  • 1 large onion, cut into 1-inch pieces
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper

Step one:
Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into 1-inch square pieces (I use my pizza cutter for this part, it makes it fun and easy!). Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.
Step 2:
In a 5 quart (at least, mine was full to the top!) pot, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the chicken broth slowly (make sure to whisk out any lumps!!!), Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the chicken meat, and heavy cream. Season with salt (if necessary), and add black pepper, to taste.
Step 3:
Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes.

Serve hot!

For the Essence of Emeril seasoning mix:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. This makes 2/3 cup and it's good on just about anything