Thursday, December 2, 2010

Self-esteem: Chicken Stew With Dumplings

This has got to be the most amazing dish I have ever made.

And yes, it is my own, created from scribbles, chicken scratch (pen), and taste buds.

And I am sharing it with you....

This recipe, or creation, boosted my self-esteem to a very high level (you could actually see my head swelling. Just say'n).

Isn't it the best feeling in the world to know that you have improved yourself, created something, or helped someone that needed it? Even if it's just picking up a piece of paper that someone dropped (just happened to me yesterday). An elderly lady dropped a piece of paper out of the book she was reading. I helped her by picking it up and handing it back. I did that!! I helped someone!!

How many of us would just walk right by and let the elderly lady struggle to bend and pick it up herself? And the best words to hear are Thank You. That simple situation offers someone the feeling of walking with their head held high (it did for me anyway).

I laid out all my ingredients that will be used to create this dish.

Did you notice the Campbells soup in the picture?

Watch out Campbells you have just received a new recipe to add to your Campbells cookbook. (MM Good!!)

I found this chicken broth at Two Brothers in Montpelier, Ohio. Did you notice the price tag?

$1.00 for a 32 oz. size chicken broth.

And this isn't just plain chicken broth. It is culinary broth. White Wine & Herb (chicken broth flavored with Chablis Wine, Thyme, Oregano & Rosemary).

This broth made me feel like a professional (by just saying the title over and over) for most of the day...Chablis Wine, Thyme, Oregano & Rosemary.

Hold on, I want to say that again....Chablis Wine, Thyme, Oregano & Rosemary

Just saying the title of this ingredient boosts my self-esteem. I promise I won't keep repeating it, but I can still say it inside my head.

I am going to try and put this together for you the best way I know how. My steps are simple, but putting it on paper (computer screen) is going to be hard, especially the directions part.

I placed 2 TBS of bacon grease in a stock pot or dutch oven.

I keep my used bacon grease and store it in the refrigerator for recipes like this one. I didn't want bacon pieces in my stew, but wanted the bacon flavor.

I mixed up my Jiffy Mix Buttermilk biscuit dough adding 1/4 tsp. of ground thyme, and set it aside. Then I mixed all of my liquids together along with the spices smoked paprika, a couple shakes of ground thyme, and black pepper (I will put it all together for you at the end of the post).

I dropped the biscuit dough by tablespoons into the simmering liquid.

See there? The simmering stew with biscuit dumplings. I simmered the dumplings for five minutes uncovered, and then five minutes covered.

Look at that....fluffy, puffy biscuit dumpling (say that 5 times fast). Can it get any better than that?

Yes, I had a base recipe (from All Recipes), but everything was changed to my liking. I made the changes as I went (cooked).

This turned out so good. I am truly proud of myself, and my self-esteem has just increased one notch. I didn't want this goodness to come to an end.

Make this yourself and be your own judge.

Should I become a professional?

Chicken Stew With Dumplings

2 TBS bacon grease
2 pounds boneless skinless chicken thighs, cut in bite sized pieces
2 stalks celery, chopped
1 large carrot, chopped
3 cloves garlic, finely chopped (I used minced garlic in a jar)
22 oz. white wine and herb chicken broth
A couple shakes of ground thyme
1/2 tsp. smoked paprika
1/2 c. heavy cream
1 (26 oz) can condensed cream of chicken soup
1 (8.75 oz.) can sweet corn, drained
Ground black pepper
1 Jiffy Mix buttermilk biscuit mix (follow directions for mixing, but in place of water add white wine and herb chicken broth, and add 1/4 tsp. ground thyme)

Now for the cooking directions. Please God, help me out here...

In a large stock pot or dutch oven over med/high heat add the bacon grease. Cook the chicken pieces in the bacon grease. When chicken is almost done add garlic, carrot, and celery. Cook together for about 10 minutes, stirring often. While chicken and vegetables are cooking, mix up the biscuit mix using broth instead of water, and add a couple shakes of ground thyme; set aside. Mix together liquids and spices, broth, cream of chicken soup, heavy cream, paprika, a couple shakes of ground thyme, and black pepper. After vegetables have been cooked for 10 minutes add the liquid to the pot and add the corn. Don't worry about draining the bacon grease (it adds flavor). Bring the liquids to a simmer and drop the biscuit dough by tablespoons into the soup. Remain simmering for 5 minutes, stirring occasionally (I flipped the dumplings a couple times) uncovered. Place a lid on top and continue simmering for another 5 minutes. Plate and eat...

Good Luck~Happy Eating~Enjoy

"Thou shalt love thy neighbor as thyself." Matt. 22:39

1 comment:

  1. This looks simply divine! I would LOVE it as I love dumplings, and rarely ever fix them? (Hubby is a low carber and I don't wanna eat the whole thing by myself!) Anyway - I know the answer to your question...YES! You should become a fact, I think you are well on your way in that direction already. Thanks for sharing your marvy creation. I will have to try this one!!


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