I have another “I want it to be fall” recipe for you this week. It’s still in the 80s here in Texas, so we pretend a lot. I turn the a/c down and put on my sweatshirt. I light the fake fire in the fireplace, and I make careful note that it won’t be long until we change our clocks back and get an extra hour of sleep. Fall is here and Linda at 2nd Cup of Coffee is hosting the second week of Fall into Flavor. So, if you want some great ideas for make-you-happy food, check out her site today. Or try this, a family favorite, on a cool day soon.
Chicken and Dumplings
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 stalks celery, chopped
1 large onion, chopped
1 bay leaf
3 cans chicken stock
salt, pepper to tast
1 (10 3/4-ounce) can condensed cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Place the chicken, celery, onion, bay leaf, chicken stock and seasoning in a large pot. Add three quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
For dumplings: Mix the flour with the salt.Work in a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a clean surface with flour. Roll out the dough. Let the dough rest for several minutes.
Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Add to bubbling chicken stock mixture. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Note to Linda J: Watch pot carefully, as it burns easily.
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