Tuesday, October 14, 2008

Down-Home Recipe with a Twist: Chicken and Dumplings

When you have a good recipe, you just gotta share. [And remember, in my book, good = easy, yummy and relatively cheap.] I hope you enjoy this old favorite dish. What's the twist? Instead of hand-rolled pastry or even canned biscuits for dumplings, this version uses flour tortillas. How cool is that?

I'm making this dish right now for my family and to share with my parents tonight. And because I love all y'all blogging buddies and FOBs (Friends of Bloggers), I've got photos to go along with the recipe.

BTW, when you cook, serve or eat these delicious critters, so you'll know, the proper pronunciation and definition reads like this: n. dump-lin; a thing of marvel and delight; a rib-sticking delicious mainstay of southern cooks; good for what ails ya; better 'n chicken soup for a cold.

Chicken & Dumplings

1 whole chicken or large pack of thighs
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic {or if you're lazy like me, one pkg. frozen cooking veggies and
a heaping tablespoon of garlic powder}

salt and black pepper to taste (lots of pepper is good in this!)

1 bay leaf and a pinch of thyme, optional
2 cans chicken broth
1 can cream of chicken soup
3 cups of milk
6 large flour tortillas cut in 3x3 squares

In large pot, boil chicken until very tender, close to 2 hours with seasoning. Cool and refrigerate overnight. This allows the disgusting fat to congeal on top, which can then be scraped off.

Return pot to low heat for about 30 minutes. Remove chicken from pot and de-skin/de-bone. Tear into small chunks and set aside. Add in canned broth, soup and milk. Bring to a boil.

Drop tortillas (dumplings) in a handful at a time to keep from sticking together. Cover and simmer on very low for 15 minutes. Stir in chicken chunks and simmer for 15 more minutes. Serve and enjoy!

And here's the visual on today's recipe:

Chicken fat to skim. Eww!

Veggies added to stock.

Chicken cooling to de-bone/de-skin.

Tortillas to add to stock.

All ya need now is a spoon. Dig in!


Anonymous said...

Classic comfort food. Does not get much better.

Terri Tiffany said...

I actually might try this because I have some corn tortillas I need to use up--will that work???

Kathryn Magendie said...

Well I'll be - never woulda thought of that! I used to make chicken and dumplin's (should be "Dump-lins" since we just dump the stuff in there!) all the time...I'd use Carnation Pet Milk sometimes to make the "gravy" - thick and creamy... :)

I may even eat some meat to have some of that!

Anonymous said...

The answer to my prayers!!! My kids insist that I roll out the dough...lol...when making chicken 'n dumplings. I try to cook low fat due to IBS (have had it for 15 years now...yuk!!). I am definitely going to try this.

Barbara said...

Ymmy! Sounds delicious!!!

Anonymous said...

Love the pictures ~ feel as though I can't eat another bite. Neat post! I can remember my mom making chicken and dumplings... the old-fashioned way. As I recall, it was one of my dad's and my favorite dishes. Thanks for the memories! She's not cooking very much these days, so maybe I'll have to attempt it - good tips ~ Deb

tut-tut said...

I never would have thought of that either! Now, we just need to temp to dip below 80 . . .

The Paper Whisperer said...

Holy moly!!! I just had the big food OH!!! I am so going to make that this weekend. I always use the bisquick drop dumplins, but I am gonna try this!!!!! Thanks!!!

Shammickite said...

mmmm bet that tastes and smells really good. I've made the same type of chicken dish but using Bisquick to make dumplings. (pancake/biscuit baking mix) I havent tried the flour tortillas, maybe next time.

Rachel Burton said...

Looks yummy! My whole family is from TN and we love chicken and dumplins!

Nana Net said...

Oh my, what a neat way to make a favorite dish of mine! Thank You, Thank You!!
Got to say though I have never used any of the canned soups in the making of my chicken and dumplings. But it sure sounds like something worth trying!
Thanks for sharing this recipe. Plus I am thinking I will give it a go this weekend! Also, for posting the pictures. It sure helps to have a visual to go by too!

Enjoy your evening with your family.

Blessings, Nana Net

Angie Ledbetter said...

Oren, you're right. Wonder what it'd taste like in a dutch oven? *smile*

I'm not sure if corn tortillas would work, Terri. Would they plump up like the flour ones? (Maybe you could try a few strips in a microwaved cup of water just to see what they do.) Lemme know how it works. I've used canned biscuits cut in fourths before and it worked great too.

LOL, Kathryn. Sounds good with the pet milk.

Glad to help, Ang. ;)

Barbara, glad to return the good recipe for the ones you've posted.

I bet Mom would love a batch, Deb...although she'd probably prefer the "real" dumplings. But this is so much easier and faster.

Oh, boy, hear ya Tut! I just couldn't wait that long. LOL

PaperWhisperer, I'll expect full reportage after the weekend!

Sham & Rachel, you're so welcome. (Are you like me and get tired of making your same old standby recipes?)

Nana, DO try this at least once. You might prefer the regular way, but it's always fun to experiment. I'd never used the canned soups or broth either, but it helped make it rich. Glad ya liked the pics!

Anonymous said...

Be sure to set a good pace. This stuff is habit forming.

colbymarshall said...

Ooh.thanks for this-- sounds delish!

Alyssa Goodnight said...

I've never had chicken and dumplings, but this looks mighty good. Thanks for sharing the recipe!

Angie Ledbetter said...

Glad you like, Colby & Alyssa.

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