{"id":341,"date":"2024-11-30T11:02:34","date_gmt":"2024-11-30T17:02:34","guid":{"rendered":"https:\/\/ldwillen.com\/?p=341"},"modified":"2024-11-30T11:02:34","modified_gmt":"2024-11-30T17:02:34","slug":"a-perfect-cold-weather-dish","status":"publish","type":"post","link":"https:\/\/ldwillen.com\/?p=341","title":{"rendered":"A perfect cold weather dish."},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Elmer’s Chicken and dumplings<\/h2>\n
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The is my grandpas Elmer's recipe. He showed my how to make these when I was about 13. Our family always served them with a wilted lettuce salad. The combination of the sweet and sour flavor blended nicely. This dish is one of our children's favorite dishes. <\/span><\/div>\n
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Prep Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Active Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Winter<\/span><\/div><\/div>\n
Yield: <\/span>4<\/span> People<\/span><\/span><\/div>\n
Calories: <\/span>750<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>4<\/span><\/div>\n

Equipment<\/h3>
  • 1 Dutch Oven<\/div><\/li><\/ul><\/div>\n

    Materials<\/h3>

    Chicken and Stock<\/h4>
    • 1<\/span> lbs<\/span> Chicken Breast<\/span> Cubed into \u00bd" pieces<\/span><\/li>
    • \u00bd<\/span> Onion<\/span> Diced<\/span><\/li>
    • \u00bd<\/span> Cup<\/span> all-purpose flour<\/span><\/li>
    • \u00bc<\/span> Tsp<\/span> Black Pepper<\/span><\/li>
    • \u00bd<\/span> Tsp<\/span> Salt<\/span><\/li>
    • 8<\/span> Cups<\/span> Chicken Stock<\/span><\/li>
    • \u2155<\/span> Cup<\/span> Olive Oil<\/span><\/li><\/ul><\/div>

      Dumplings<\/h4>
      • 2<\/span> cups <\/span> all-purpose flour<\/span><\/li>
      • 2<\/span> Tbs`<\/span> Baking Powder<\/span><\/li>
      • 1<\/span> Tsp<\/span> Salt<\/span><\/li>
      • \u00bd<\/span> Tsp<\/span> Black Pepper<\/span><\/li>
      • 4<\/span> Tbs<\/span> Butter<\/span> Softened<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>
        • Cut chicken breast into 1\/2" cubes and place in medium size bowl and flour, salt and pepper. Mix well to completely coat all the pieces,<\/span><\/div>
          \"Cube<\/div> <\/li>
        • Place olive oil in a Dutch oven over medium heat. Once the oil is hot, add the floured chicken breast.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Once browned on all sides, add the diced onion and continue to cook for approximately 5 minutes.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Pour in chicken broth and heat until it starts to boil. Reduce heat and simmer for 1 hour.<\/span><\/div>
          \"\"<\/div> <\/li><\/ul><\/div>

          Make Dumplings<\/h4>
          • In a large mixing bowl add flour, baking powder, salt, pepper and softened butter,<\/span><\/div>
            \"\"<\/div> <\/li>
          • Mix with a fork or pastry blender until blended to look like coarse cornmeal.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Once chicken has cooked four 1 hour remove 1 cup of broth and place into the refridgerator until cooled slighty. Slowly blend cooled chicken stock into flour mixture until does comes together into a firm ball.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Place a pastry mat onto counter and flour lightly all over.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Flaten dough ball and using a rolling pin roll dough out evenly until its approximately 1\/8' thick.<\/span><\/div>
            \"\"<\/div> <\/li>
          • \"\"<\/div> <\/li>
          • \"\"<\/div> <\/li>
          • Using a sharp knife cut rolled dumplings into approximately 1" squares. Let cut dumpling rest for 1\/2 hour.<\/span><\/div>
            \"\"<\/div> <\/li><\/ul><\/div>

            Cook dumplings<\/h4>
            • After dumplings have rested carefully pick up dumplings and place into chicken and stock. Use a spoon to push them down into the liquid in order to cover them with liquid. Repeat this process until all of the dumplings are inserted,<\/span><\/div><\/li>
            • Cook for about 30 minutes on low until dumplings have flattened and are no longer doughy.<\/span><\/div>
              \"\"<\/div> <\/li>
            • \"\"<\/div> <\/li>
            • Once completed let cool slightly and serve. Enjoy<\/span><\/div>
              \"\"<\/div> <\/li>
            • \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
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