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Archive for December 20th, 2011

Wanted an easy dish so I dug this one out one night last week and made it for dinner. 3 words or less: Good Comfort Food. 

Pick a white wine you like so you can enjoy it with your chicken & dumplings.

Adapted from Mable Hoffman’s Crockery Cookery

Chicken & Herb Dumplings

1 tbsp butter
1 tbsp olive oil or canola oil
1 medium onion, sliced in chunks
2-3lbs of fryer chicken (thighs, thigh/legs attached)
2 cloves garlic, minced
1/2 tsp marjoram
1/2 tsp thyme
3 bay leaves
3/4 cup chicken broth
1/2 cup dry white wine (chardonnay is nice)
3 tbsp cornstarch
1/4 cup water
1 cup packaged biscuit mix
1-2 tbsp fresh parsley, chopped
6 tbsp milk
Salt & Pepper

In a pan heat your oil & butter over medium-high. Season your chicken pieces then place in pan careful not to overcrowd pan. Get your chicken nice and crispy brown on one side, than flip the chicken pieces and do the same on the other side. Remove from heat and set aside.

In crock pot add your onions, garlic, marjoram, thyme, bay leaves, broth, wine and a little pinch of salt & pepper. Add your browned chicken pieces on top and cook on low 6-8 hours or until chicken is nice and tender.  Fish out your bay leaves and discard. Turn control to HIGH.

In a small bowl mix together cornstarch and water stirring to combine.  Add to chicken mixture.  Now put the lid back on crock pot while you make your dumplings.

In a medium bowl combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoonfuls onto chicken mixture in crock pot. Put cover back on and cook approximately 30 minutes more or until dumplings are cooked in centers (test with fork or toothpick).

Bring entire crock pot to the table and serve away.   Rice, mashed potatoes, even egg noodles goes nicely with this comfort dish. 

Serves 5-6

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