chicken

Beer Chicken Corn Chowder

November 28, 2017 by rachelle 5 Comments

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

I’m in that in between place.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays. We typically take a staycation the week after Thanksgiving and this year is no different. The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country. We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks. I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

Beer Chicken Corn Chowder

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 small onion diced
2 garlic cloves minced
1/3 cup flour
12 ounces beer I used Shotgun Betty Hefeweizen Ale
2 cups chicken stock
1 large russet potato peeled and cut into 1/2 inch cubes
3 cups cooked chicken shredded
12 ounces frozen corn
1 cup heavy cream
bacon bits optional garnish
chives optional garnish

Instructions

Heat olive oil and butter over medium-high heat
Add onions and cook until translucent and softened, 3-4 minutes
Add garlic and cook another 1-2 minutes
Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
Add beer and chicken stock and bring to a boil
Add potatoes and simmer until potatoes are almost (but not quite) fork tender
Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
Stir in heavy cream and cook another 1-2 minutes
Serve garnished with bacon and chives, if desired

NOTES:

I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
If you like larger or smaller pieces of potato, just adjust your cooking time
You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
Feel free to substitute leftover turkey if you still have a ton and you’re not over it

Peach Ale & Pineapple Barbecue Chicken Thighs

August 15, 2017 by rachelle 23 Comments

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Well, two actually. Chris got one too because we all know that I should not be out and about rowing around a lake without supervision. Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks. Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh. I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Once I got going I really had a blast. There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul. It was nice to just be. To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat. It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

12 ounces peach wheat ale
2 cups ketchup
1 cup brown sugar
1/2 cup pineapple preserves
1/4 cup molasses
1 tablespoon apple cider vinegar
2 tablespoons honey
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon butter
5 boneless chicken thighs

Instructions

Preheat oven to 325
Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
Melt butter in a cast iron or oven proof skillet over medium high heat
Add chicken thighs and brown about 1 minute on each side
Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

January 7, 2017 by rachelle 28 Comments

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce is an easy way to roast a chicken with a homemade craft beer smoked amber ale bbq sauce.

There’s something about snow storm that makes me want to BBQ some chicken.

There is absolutely nothing about a snow storm that sends me running to the grocery to clear the shelves of bread and milk. I really don’t get it. I realize that in the south the mere threat of one single snow flake will create the kind of panic that the rest of the world laughs at, but it happens so rarely that we just aren’t equipped to deal with it. That part makes sense to me. What doesn’t make sense is the sudden need to stock up with bread and milk. What are you going to do with it?

Now, I don’t deny that I join the masses at the grocery just before the snow comes, but you won’t find me in the bread or milk aisles. You will absolutely find me in the beer aisle because even though we usually have our kegerator and beer fridge stocked up, the mere possibility that we could be snowed in without an abundance of beer will send me to a grocery to pick up some local craft beer and a chicken. I might also swing by a brewery for a growler.

Even though I love it when it snows here, there’s something about bbq chicken that feels like a glimmer of summer and a reminder of cookouts that warms up the winter weather for me. So next time it snows, fix a skillet roasted spatchcock chicken with smoked amber ale bbq sauce. You won’t even have to go outside and bust out the grill. You can reminisce about summer and stay warm in front of the fireplace while watching the snow fall out the windows.

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

Ingredients

For the Smoked Amber Ale BBQ Sauce

1 tablespoon butter
1 tablespoon olive oil
1 onion diced
3 cloves garlic minced
1 1/2 cups beer (I used Triple C's Smoked Amber
28 ounce can tomato sauce
3 tablespoons tomato paste
2 1/4 cups brown sugar
2 tablespoons Dijon
2 tablespoons apple cider vinegar
1/4 cup molasses
2 -3 tablespoons garlic powder
3 - 4 teaspoons onion powder
dash Worcestershire sauce
1/4 teaspoon smoked paprika
1 10 - 12 pound chicken

Instructions

Heat butter and olive oil over medium-high in a large cast iron skillet or other heavy bottom pan
Add onion and cook until softened and fragrant
Add garlic and cook another minute or so
Add beer
bring to a boil, reduce heat and add tomato sauce, tomato paste, brown sugar, Dijon, apple cider vinegar, molasses, garlic powder, onion powder, Worcestershire, and smoked paprika
Bring to a simmer and cook about 1 hour or until thickness desired
Preheat oven to 450
Arrange chicken in a cast iron skillet back side up
Brush with some Smoked Amber BBQ Sauce
Transfer to oven and cook 4- 50 minutes, brush with more bbq sauce every 5 minutes or so, when temperature reaches 160 degrees remove from oven
Rest 10 minutes

NOTES:

BBQ Sauce will thicken when cooled
Adjust with seasonings to achieve desired taste
For really great instructions on how to spatchcock a bird go check out my friend Chey’s post over here. You can also ask your butcher to do it for you. I make Chris do it for me. 🙂

Easy Slow Cooker Buffalo Chicken Sliders Recipe

October 5, 2016 by rachelle 31 Comments

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!

Are you ready for some football?!?!?!?!

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Ingredients

3 boneless chicken breasts
1 cup chicken stock or water
salt and pepper
1 bottle of prepared Buffalo sauce
1/4 head of purple cabbage shredded or thinly chopped
2 - 3 jalapeno peppers sliced
4 ounces blue cheese crumbles
Slider rolls

Instructions

Add chicken and stock or water to a slow cooker and cook on low 5 - 6 hours or until the fat part has an internal temperature of 160
Remove chicken from slow cooker, drain most of the liquid but leaving a little in the pot
Shred chick with two forks
Return chicken to slow cooker
Add prepared Buffalo sauce, reduce temperature to warm or keep on low until warmed through
Keep warm
Serve on slider rolls and top with cabbage, jalapenos, and blue cheese crumbles

NOTES

I recommend making a slider bar near the slow cooker to avoid soggy buns. Just keep warm and set out the toppings for guests to make their own
There was plenty here to make 12 – 15 sliders
Serve with carrot and celery sticks and some ranch and/or blue cheese dressing

Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom’s Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake ‘n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren’s Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life’s Ambrosia
Chicken Teriyaki Pizza by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

May 9, 2016 by rachelle 26 Comments

I was given an opportunity to try The Produce Box free and all opinions are my own. Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Did y’all have a wonderful weekend and Mother’s Day? We certainly did, which is why I’m a little late to the party this week. Speaking of parties, we are rolling out this week in style with a double boozy strawberry and goat cheese salad. Now, I know a strawberry and goat cheese salad isn’t the most original idea on the planet and there are many delicious recipes out there.

So I added my own boozy style and twist to an old classic. I took some of NoDa Brewing Company’s CAVU Blonde Ale and brined a couple of chicken breasts. I chose CAVU because it’s a delicious summery beer with tropical fruit and citrus notes that makes it the perfect complement to a chicken and strawberry salad with limoncello dressing. Trust me.

Trivia tip: CAVU is a flight term that means Ceiling and Visibility Unlimited and one of the brewery owners is an experienced pilot. How cool is that?!?!

Next I grabbed a bottle of limoncello and whipped up a perfect dressing to finish off this salad. Again. Trust me. I’m not exactly sure what in tarnation made me put limoncello in salad dressing, but the angels started singing. Ok. Maybe I hit the bottle and imagined the angels, but either way it’s a game changer.

Of course, I’m always inspired by beer and all things boozy, but this time the salad inspiration came from some beautiful strawberries and everything else fell into place. As a member of the Charlotte Food Bloggers, I was lucky enough to receive a free trial from the kind people at The Produce Box. The Produce Box is delivers fresh local produce and specialty items, such as meats, cheeses, and breads all over North Carolina.

Remember when I said I was up to my eyeballs in strawberries?!?!?! I ordered some in my produce box then my garden exploded with strawberries! I certainly had enough to share, but I was on a mission to keep the birds from making a habit of dining on my berries! There were many shenanigans happening over here from pounding on the windows, to garden hoses, to running and hand waving. Needless to say, expect a few more strawberry dishes. I’ll also be sharing another recipe later this week from The Produce Box contents.

I’ve got to go watch Dancing With the Stars now, so I hope y’all have a fantastic week!

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

2 Chicken Breasts
1 16 ounce can of beer - I used NoDa Brewing Company's CAVU Blonde Ale because it has fruit and citris notes to complement the chicken and the salad
2 cups strawberries hulled and quartered
1 avocado removed from shell, pitted, and sliced
1/2-3/4 cup sliced almonds toasted
4 ounces goat cheese crumbled
1 teaspoon olive oil
a few pinches salt
a few pinches pepper
a few pinches garlic powder
6-8 cups arugula

For the Dressing

1/2 small shallot diced
4 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon poppyseeds
3 tablespoons Limoncello
1/2 teaspoon garlic powder
3/4 cup olive oil
salt and pepper to taste

Instructions

Combine chicken and beer in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
Remove chicken from the beer brine and transfer to a parchment lined baking sheet
Discard beer brine - sadly, you can't drink it now
Sprinkle chicken with olive oil, salt and pepper
Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
While chicken is cooking, prepare the salad
In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
Top with chicken and almonds
Serve with dressing

Full Disclosure: NoDa Brewing Company did not sponsor this post. I just really love them and their beer!

Lazy Bird Brown Ale Coq au Vin

February 22, 2016 by rachelle 36 Comments

I know! I know! Coq au Vin is made with wine, but if I had called this dish Coq au Lazy Bird Brown Ale it wouldn’t have made any sense to anyone! Jimminy, that doesn’t even make any sense to me!

More on that ~~craziness~~ inspiration later. More importantly, how was your weekend? Did you get some time to relax? Did you do anything fun?

We stayed in most of the weekend, but did venture out Saturday for a bit to get some groceries and run some errands. Not all that exciting, but we had a quiet Sunday at home and as always, y’all will be relieved to know that I’m finally caught up on General Hospital. BTW – have you seen Making a Murderer? Or listened to the Serial podcast? Jeeze. #imsodisturbed. No spoilers here.

Anyhoo – this chicken. It was actually Chris’s idea. Birdsong Brewing here in Charlotte had a cookbook/recipe competition back in the fall (I think?) and Chris suggested making a Coq au Vin style dish only using their Lazy Bird (get it? hehe) Brown Ale instead of wine. Done. And Done.

Only I totally forgot about the competition and missed the deadline, so you won’t be seeing this recipe in Birdsong’s cookbook. Ooops.

Caq au Vin is a dish that takes some time. We spent last week focusing on easy weeknight meals, but now we’re back to cooking with beer and dishes that take a while are important too. Besides, it’s Monday. Let’s start this week out right with some beer!

[amd-zlrecipe-recipe:145]

Note: We served this over mashed potatoes

Easy Weeknight Meals Recipe Roundup

February 19, 2016 by rachelle 20 Comments

Happy Friday, friends! I thought we would end the week with a special Easy Weeknight Meals Recipe Roundup.

What are we waiting for? Let’s go!

Skirt Steak Skewers with Sofrito from No Spoon Necessary

Farfalle with Peas and Prosciutto from Ciao Chow Bambina

Shrimp Diane from Tasty Ever After

Garam Masala Chicken Wraps from Spiced

One Pot Chicken Enchilada Skillet from Life Made Sweeter

White Wine and Garlic Shrimp from yours truly

Pasta e Fagioli from Hungry Healthy Happy

Mini Stuffed Turkey Meatloaves from The Beach House Kitchen

Chicken Cutlets with Mushroom Cream Sauce from Fashionable Foods

Cheesy Rice and Beans from Show Me The Yummy

Mushroom Stroganoff from yours truly

Vegan Whole Wheat Pasta with Pesto Cream Sauce from Whisk and Shout

Easy and Fast Spaghetti with Vegan Bacon and Peas from Veganosity

BBQ Chicken Quesadilla from Pumpkin ‘n Spice

Roasted Butternut Squash & Beet Salad from My California Roots

Bacon and Spinach Bow Tie Pasta from Food Fashion and Fun

Almond Herb Crusted Salmon from Lou Lou Biscuit

Orange Chicken from Beyond The Chicken Coop

Chicken, Kale, and White Bean Chili

October 26, 2015 by rachelle 36 Comments

Happy Monday, Y’all!

I’m keeping things short today. It’s Monday, I have to go to work, and I had some fun distractions.

Yesterday evening Lisa called because she was near my neighborhood. We agreed that she should stop by and ~~drink beer with us~~ say hi. Then my Carolina Panthers were playing on Sunday Night Football. Woot!

Cam – if you are reading this I think you’re adorable, a fantastic QB, and I wish you were my son.

I hope that wasn’t too creepy.

In this house football season = chili season. Normally I do a beef, bean, tomato sauce type chili, but I happened to have roasted a couple of chickens, so I used half of one for a spicy chicken, white bean, and kale chili for Chris. I used the other half for a chicken, rice, and vegetable soup for me.

FULL DISCLOSURE: If you have been following this here website for more than 6.32 minutes, you know that I’m a complete weenie when it comes to spicy. I made this spicy chicken, white bean, and kale chili for Chirs – not me. I sacrificed myself and tasted this chili because I can’t in good conscience publish a recipe on this here website that I haven’t at least tasted. It was way too spicy for me and had too many peppers – I know that isn’t a great endorsement for my creation. Like I said, I made it for Chris and he absolutely LOVED it. It peppers and spicy blow your dress up, this chili is for you!

Chicken, Kale, and White Bean Chili

Ingredients

1 white onion diced
4-5 jalapeno peppers diced
4-5 serrano peppers diced
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves minced
3 tablespoons flour
4 cups chicken stock
1 15 ounce can cannellini beans drained and rinsed
1/2 of a whole cooked chicken shredded into large pieces
3-4 cups kale roughly chopped, stems removed
1-1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
salt and pepper

Instructions

In a large Dutch oven, combine butter and olive oil over medium heat
When butter is melted and oil is hot add onions, jalapeno and serrano peppers, cook until onions are translucent and peppers are soft, 2-3 minutes
Add garlic and cook 1 minute
Sprinkle flour over vegetables and cook another 1 minute
Add chicken stock, beans, chicken, and spices
Bring to a boil, reduce heat, simmer 20 minutes
Add kale and simmer until kale is tender, 10 -12 minutes
Adjust seasonings and serve with crackers or crusty bread

Chicken and Waffles

August 28, 2015 by rachelle 26 Comments

Here in the south we have something we like to call chicken ‘n waffles. Traditionally it’s fried chicken on a waffle. I don’t really get it. Where is the gravy? Or the syrup? I need some liquid going on up in here. I don’t mean to be hating on my southern peeps, but a piece of fried chicken sitting on top of a waffle just isn’t my jam.

I’m more of a chicken ‘n dumplings with gravy kind of girl. So, this is my version of chicken ‘n waffles inspired by chicken ‘n dumplings – but with a twist.

Full disclosure: I pulled these waffles out of my freezer, but I DID NOT LEGGO MY EGGO! These are leftover from Father’s Day and I stuck them in the freezer for a rainy day.

It rained.

And isn’t that the ugliest waffle you’ve ever seen? 🙂 Have a great weekend, y’all!

Chicken and Waffles

Ingredients

For the Waffles

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs separated
2 tablespoons sugar
1 tablespoon vanilla paste
4 tablespoons butter melted
2 cups milk

For the Chicken

1 whole 5-6 lb chicken neck, etc. removed
1 head garlic halved
1 lemon halved
1 onion halved
Salt and pepper to taste
Thyme
4 tablespoons butter melted

For the Eggs

2 eggs

Instructions

For the Waffles

Preheat waffle iron according to manufacturer directions - use or do not use cooking spray if directions indicate
Sift together flour, baking powder, and salt in a medium bow.
In a second bowl beat or whisk egg yolks and sugar until sugar is dissolved, it will be a pale yellow
Add vanilla bean paste, butter, milk and whisk to combine
Combine the liquid mixture with the flour mixture and stir to combine - careful not to over mix
Beat together (third bowl) egg whites until peaks form - about 1 minute
Gently fold egg white mixture into the batter
Add batter and cook waffles according to manufacturer's directions
Set aside or keep warm in 200 degree oven

For the Chicken

Preheat oven to 425
Stuff onion, garlic, lemon, salt, pepper, and thyme in chicken
Rub outer skin with melted butter, add a bit of salt and pepper to taste
Transfer to a rack coated with cooking spray in a baking dish, breast side down
Roast for 1 1/2 hours or until juices run clear
Remove from oven, let cool to handle, shred
Transfer to Dutch oven over high heat
Add 4 cups of chicken stock and heat to a high simmer
In a measuring cup combine 1 tablespoon corn starch with 1/3 cup water
Add cornstarch mixture about 1 tablespoon at a time until desired thickness is reached for a gravy

Fry an Egg

Heat a skillet over high heat and add 2 eggs
Cook for 2 minutes, cover, turn off heat and let cook until desired texture of egg is reached - I like mine more on the done side, so I let them go about 5 minutes

Assembly

Arrange waffle on a plate, cover with shredded chicken and gravy, top with egg, salt and pepper and parsley or chives, if desired

Update: Jennifer decided that there should be a 17.5 instruction to add a bunch of salt. I do not like a lot of salt and I caution you to be careful if you are not using low sodium chicken stock. My philosophy is to adjust seasonings according to your taste. Jennifer is a total pain in my ass.

Battle of the Chicken and Dumplings

February 19, 2015 by rachelle 9 Comments

Well, it wasn’t really a battle.

Jennifer and I decided to make Chicken and Dumplings on the same day, so we compared them. We did it two completely different ways. For some reason I felt compelled to roast two chickens. I guess one chicken wasn’t enough for two people?!?! Jennifer boiled hers and used the stock as the base. I used stock in a box because I forgot to thaw the homemade stuff I had in the freezer.

Her vegetables were cut into nice dainty little pieces.

Mine were more…um…

Rustic? Isn’t that what you call something that turns out uneven and sloppy? That’s my story and I’m sticking to it.

We both had baby carrots to use. I say Jennifer wins the prize for patience and endurance.

This picture is Jennifer’s Chicken and Dumplings. Her chicken is shredded all nice and pretty and her dumplings are round and perfect.

My chicken is in big old honkin’ chunks. My dumplings are a little more ~~janky~~ rustic. What can I say. I got bored with all that shredding. I mean, I had TWO chickens to deal with!

Again, Jennifer wins the prize for patience and endurance.

I adapted Martha Stewart’s dumpling recipe and Jennifer used Tyler Florence’s. I’m not trying to be haten’ on my girl Martha, but Jennifer and I both like Tyler’s recipe better. Mine were light and fluffy, but Jennifer’s had a density that we both preferred – and chives that were a little extra sumpin’ sumpin’

Either way you want to go, you should totally be having some Chicken and Dumplings. After all — it’s COLD outside, man!

Dumplings adapted from Martha Stewart

Here is where you can find Dumplings by Tyler Florence

Chicken and Dumplings

Ingredients

2 whole chickens roasted, shredded or cut into chunks (you can save the skin and bones to make stock with later)
2 lbs carrots cut into about 1/2 inch pieces
3 celery stalks cut into large dice
1 onion diced
4 Tbs butter
1 Tbs olive oil
1/2 tsp dried sage
1/4 tsp dried rosemary
2 Tbs fresh thyme or dried, just use about 1/2 Tbs
6 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 cup plus 2 Tbs flour
8 cups chicken stock
1 1/2 cups frozen peas

For the Dumplings - adapted Martha Stewart version

1 1/2 cup flour
2 1/2 tsp baking powder
2 Tbs salt
2-3 Tbs fresh thyme 1/2 to 1 tsp if using dried
1 cup whole milk

Instructions

Heat a large Dutch over over medium-high heat, add butter and olive oil and cook until butter is melted
Add carrots and cook for 3-4 minutes
Add onions and celery and cook another 3-4 minutes
Add sage, rosemary, salt, pepper, garlic, and 1 Tbs of the thyme and cook another 1-2 minutes
Toss the flour all over the vegetables and stir to coat, stirring another minute or so
Add chicken stock, bring to a boil and reduce to a simmer
Add the other 1 Tbs thyme
While stock is heating make the dumplings
Combine flour, baking powder, salt and tyme, add milk and stir to combine
When stock is at a nice simmer, add dumpling batter to the stock using a kitchen tablespoon -- space them far enough apart to allow them to expand, cover and cook for about 20 minutes
5-6 minutes before dumplings are finished, add the peas and the chicken to the pot, cover to let them heat and the dumplings to finish.
Serve immediately or save for the next day

chicken

Beer Chicken Corn Chowder

Ingredients

Instructions

Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

Instructions

Skillet Roasted Spatchcock Chicken with Smoked Amber Ale BBQ Sauce

Ingredients

For the Smoked Amber Ale BBQ Sauce

Instructions

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Ingredients

Instructions

Strawberry, Goat Cheese, Avocado, Arugula Salad with Beer Brined Chicken and Limoncello Poppyseed Dressing

Ingredients

For the Dressing

Instructions

Chicken, Kale, and White Bean Chili

Ingredients

Instructions

Chicken and Waffles

Ingredients

For the Waffles

For the Chicken

For the Eggs

Instructions

For the Waffles

For the Chicken

Fry an Egg

Assembly

Chicken and Dumplings

Ingredients

For the Dumplings - adapted Martha Stewart version

Instructions

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