Chicken 'n Dumplings
Contributed by Marty Tanner
Enough of this talk about fish, cerviche, ginnups,
and the like. Obviously you folks need some good ole southern cooking: After cooking for a
family of six, on a budget, I finally refined this for two ... can be doubled, unrefined,
made with a whole chicken, etc.
Poach two chicken breast in water which has been liberally laced with chicken boullion cubes and at least one onion, sliced lengthwise (maybe a little garlic?). Poach for 20 to 30 minutes, or until done. Cool, and cut into 1 inch cubes, and do not put back into the pot until just before the last step.
Add to the broth one can of cream of chicken soup and water to make 2 to 3 cups liquid, and bring to simmer (if the liquid is not very thick, add another can soup ... you can tell this a very specific recipe). Add frozen (or fresh) baby carrots, frozen peas (just a few), but not too far ahead of the next step.
And here's where it gets exacting ... Take a box of Bisquik and follow the directions for dumplings. The hard part here is you have to half, follow, or double the recipe for the people expected to eat. For two people, two chicken half breasts, I use one cup Bisquick. Follow the box instructions, and voila! You have a time honored and secret Southern treat!
April 28, 1999