Tag Archives: Chicken

Chicken and Dumplings Recipe by Ree Drummond

Yesterday we tried Ree Drummond’s Chicken and Dumplings recipe. I made a few small modifications, described below, but other than that it’s one of the best Chicken and Dumplings recipe I’ve ever tried. And it’s so simple to make.

I watch Ree Drummond on Food Network TV quite often and really enjoy the show. I’ve found that the two of us have similar flavor palates. I thoroughly enjoy country style foods, especially during winter!

To see Ree Drummond’s original recipe, click here. There you can see exactly how she makes it and the small variations in the way I made it.

Other ways to see more from Ree Drummond:

Below you will find Ree Drummond’s original recipe with the few small modifications and comments I made – clearly marked.

One great thing about Ree’s version is, you can make it in 1 1/2 hours and eat. Very convenient! One of the changes I made is to simply slow the process down and let all the flavors meld together.

Ingredients

Chicken:
  • 2 tablespoons butter
  • 2 tablespoons olive oil (Bob – I used bacon grease instead of Olive Oil. I feel the bacon grease tastes better in this type of soup)
  • 1 whole chicken, cut into pieces (cut-up fryer) (Bob – I will do this next time. When I made this the only thing I had at the time was 6 boneless/skinless chicken thighs. Worked great but I would like the different types of meats in a whole chicken.)
  • Salt and freshly ground black pepper
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1 medium onion, finely diced (Bob – I used a yellow or Spanish onion.)
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric (Bob – my favorite addition to the recipe Ree, I haven’t used this in other chicken and dumpling recipes.)
  • 6 cups low-sodium chicken broth
Dumplings:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 heaping tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups half-and-half
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley, optional
  • Salt, as needed

Directions

  1. For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
    (Bob – as indicated above, I used bacon grease instead of Olive Oil. This is a personal preference and I’m certain Olive Oil will work perfectly. I also used boneless/skinless chicken thighs; only because that’s what I had on hand.)
  2. In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
    (Bob – I started my cooking a few hours before dinner so I slowed this process down. At a lower temperature, I sautéed the veggies added (homemade) chicken broth and let it simmer for two hours – letting all those wonderful flavors mingle.)
  3. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
  4. Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
  5. Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

As you can see, the few changes I made don’t alter Ree Drummond’s recipe, more the process. Anytime I make a soup, I slow the process down so all the flavors have a chance to mingle.  I didn’t make and changes to the dumplings at all, they were perfect.

Give it a try and let me know what you think! Also, I hope you take the time to visit Ree Drummond’s site to see all of the amazing recipes she has posted.

Until then #Foodie

Jamaican Jerk Chicken

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The other night I had a craving for Jamaican Jerk Chicken.  I’ve made this recipe before and it’s so good, I just had to make it again.  However, this time I decided to share it with you.

Jerk Marinade

This marinade will make enough for 10 to 12 chicken thighs.  I always cook extra because its so good the next day (hot or cold).

Ingredients

1/2 cup Extra Virgin Olive Oil
1 tablespoon Allspice
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 whole Yellow (Spanish) or White Onion
1 whole head Garlic, finely chopped
1 (2”) piece Fresh Ginger
6 Scallions (sliced)
4 Limes (juiced)
2 tablespoons Low-sodium Soy Sauce
10 to 12 sprigs Fresh Thyme
1 (or 2) Scotch bonnet pepper (Test the heat!)
1/2 cup Packed light brown sugar

Directions

Mix all of the ingredients in your favorite food processor or blender.  Process/blend until a smooth consistency.  Divide the marinade in to 2 large Ziploc bags and place 4 to 5 pieces in each.  Place in the refrigerator for at lease 12 hours.  My preference is 24 hours; giving that delicious marinade a change to penetrate and tenderize the chicken.

I also flip the bags, in the refrigerator, a couple times; making sure the marinade has completely coated the chicken.

About 30 minutes before you wish to cook the chicken, take it out of the refrigerator and let it rest and come closer to room temperature.

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Grill is ready and so is the chicken!

I prefer a charcoal grill, I just love the smoky flavor I get from it.  However, you can grill these on either gas or charcoal.  I keep my grill around 300 degrees.  Place each piece of chicken on the grill, leaving at least 1” between them.  I cook the chicken for 30 to 45 minutes, flipping and rotating every 10 minutes.

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While your chicken is cooking, you can make a delicious Coconut Jasmine Rice!

Jasmine Rice

Ingredients

1 cup Jasmine Rice
1 1/2 cups Coconut Milk
1/2 cup Water
1/2 Yellow (Spanish) or White Onion (diced fine)
3 cloves Fresh Garlic (diced fine)

Directions

In a large pan, add a tablespoon of olive oil.  Turn your burner on medium and toss in the onions.  Let them cook for about 5 minutes.

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Add the garlic and cook for another 2 to 3 minutes; until soft and fragrant.

Move the onion and garlic to one side of the pan and pour the 1 cup of rice in the other side.  Stirring constantly, allow the rice to cook and blossom for 5 to 7 minutes.

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Now mix all of the ingredients together and add the coconut milk and water.  Turn the heat up to high and bring to a boil.  Stir constantly.

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Once the rice liquid is boiling, turn your burner to low (simmer), place a lid on the pan and leave it for 20 minutes.  The result will be light and fluffy Coconut Jasmine rice ~yum~.

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Conclusion

This is a simple, but very delicious, dinner.  I love this dish coming off the grill and left-overs the next day.  Now let’s eat.

Stay Hungry!

Chicken Piccata, Jasmati Rice and Peas

Tonight I made Chicken Piccata, Jasmati Rice with Garlic and Shallot and Peas for dinner.  It turned out very good, so I thought I would share it with you.

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Chicken Piccata

Ingredients

3

Skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons

Unsalted butter

5 tablespoons

Extra-virgin olive oil

1/3 cup

Fresh lemon juice

1/2 cup

Chicken stock

1/4 cup

Brined capers, rinsed (optional)

1/3 cup

Fresh parsley, chopped

 

Directions
Butterfly the chicken breasts.  Cutting them in half will will allow you to pound them, with a meat tenderizer, to the desired 3/8″ thickness.

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Now this is the fun part!  Using your meat tenderizer, pound the chicken to approximately 3/8″ thickness.

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Season chicken with salt and pepper and prepare the flour/spices dredge.

For my dredge I include Onion Powder, Garlic Powder and Paprika.  You can include cayenne pepper and season salt if you wish.  I like to keep it a bit simpler so it doesn’t mask the flavor of the chicken.

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Dredge chicken in your flour/spice mixture and shake off the excess.

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In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.  When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.  When chicken is browned, flip and cook other side for 3 minutes.

2015-10-15 19.06.302015-10-15 19.09.44Yum!  It looks delicious just like this.  But, I’ll be patient and wait for the sauce.

Rosie decided to join me in all the wonderful smells.

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Remove and transfer to plate.  Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.  Repeat this with the last 2 pieces of chicken.

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Into the pan add the lemon juice, stock and capers.  For this meal, I left out the capers.  I just didn’t have any in my pantry; but I do recommend using them if you can!

2015-10-15 19.29.07Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

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Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

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Remove chicken to a platter.  Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Plate the chicken, pour sauce over chicken and garnish with parsley.

Jasmati Rice

The Jasmati Rice is super simple.  I kick it up a notch by saute’ a finely diced shallot and 1 garlic clove.  Once your shallot and garlic are ready, add 1 cup of Jasmati Rice.  Allow the rice to cook for 3 to 5 minutes.  This allows the rice to blossom and elevate that nutty flavor.

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Add 2 cups water and a pinch of salt, then bring to a boil.  Turn your burner down to simmer, cover the rice and cook for 20 minutes.  When done, remove from burner and allow the rice to rest for 10 minutes.

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Delicious!

Plate the chicken, rice and peas.  Top the chicken with sauce and enjoy!

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