If you do that, you will need quite a few cans or at least 2 of the boxes of broth. You can also just use straight canned chicken broth if you want. It is a must have product and really adds authenticity to your soups, stews and gravy.) I usually whisk in about 2 Tablespoons for about 1 1/2 quarts of stock. It is in a jar and usually on the top shelf near the cans of broth. *I bring the broth to a boil and then whisk in chicken base (found in most supermarkets on the soup aisle. Ok…now what I do is keep the broth I have and add some chicken bouillon base. Once the chicken is cooled, shred it and then set aside. Remove them from the water and set aside. Boil them until they are cooked through and really just falling apart. Add a little salt and pepper to the water. Now…boil your chicken breasts in about 2 quarts of water. chicken breasts or 3 cups cooked chickenĢ quarts chicken broth * (have a 14.5 ounce can on hand and some chicken bouillon base is what I recommend) So, I really hope you will give this recipe a try. His yummy noises are all the validation I need. My oh so country hubby aka Big Daddy, LOVES this dish. Friends don’t let friends make bad dumplings. AND I learned to make my own dumplings!! Yes…me!!! Baking impaired Cajun mama can make her own dumplings! And guess what my friends? I am going to tell you how to do it too!! Friends share, friends care. Ok ok…I am being overly dramatic…but I do have a good recipe now. I do know that the day this very chicken and dumplings recipe came across my Facebook feed, my days of searching for the perfect recipe ended. Call it being a chicken and dumpling addict and trying to feed my habit (excuse the pun)…I don’t know. Call it being a Cajun mama married to a country boy and the drive to assimilate. They all just left me wanting another recipe. Anyway, I found a recipe here and there for chicken and dumplings. (But I don’t know anyone “up here” who can smother chicken like my mama, my Momee, or my cousin Robin)…so tit for a tat, so to speak. And all respect due to my mama, neither had she. But when one of my friends from “up here” made them, I knew I had not hit the mark. I started out doing what my mama did the one time I can recall her making chicken and dumplings. But now that I live here, I kind of felt like I should learn. But when you have the wonderfulness that is chicken fricassee…why would you even care? Exactly. Now…I am NOT saying that people in central LA or in Avoyelles don’t make chicken and dumplings. Real, proper chicken dumplings are at the top of the list. There are some wonderful things about living here. I have blossomed where I have been planted. I love living here and truly cannot imagine living anywhere else. I lived in Natchitoches for 6 years and I loved every single minute of it. I love that I had never eaten biscuits and gravy before I came to Shreveport. I am from “central Louisiana” (and dang proud of it) with strong roots in Avoyelles Parish…Marksville to be exact. Let sit for 10 minutes to allow the sauce to thicken.So I am not from North Louisiana. Turn off the instant pot and add the chicken and dumplings back into the pot and stir. Add a Pioneer Country Sausage Gravy Mix packet to the stock and whisk until smooth. Remove the dumplings from instant pot and add to chicken in a covered dish. While dumplings are cooking, shred the chicken. Turn instant pot to saute mode, and add the dumplings, stir occasionaly. Oce dough has been formed, lightly coat the surface with flour and rolling pin and roll out dough to 1/4 inch thickness. Combine all ingredients by hand and do not overmix. milk (or buttermilk, for extra rich dumplings)Ĭombine dry ingredients and mix and then add milk. Once chicken is done remove chicken and onion from the broth cover, and set aside.ġ c. Prepare the dumplings while chicken is cooking. Let the pressure naturally release for at least 10 minutes, then quick release. Cut chicken breasts in half and put them in instant pot.
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