This recipe originated from Bill Neal’s Southern Cooking,  a book I had borrowed from my Father in law.  I have since made a few modifications that suit our taste more, like adding the carrots and celery directly to the cooking liquid instead of roasting on the side, etc.

When I went and looked this up in my old personal recipe book, I discovered that I first made this back on February 8th, 1989 when I was pregnant with Chelsea and the first year of our marriage.

Turns out I really have been making this for a long time! And I will confess – I don’t even look at the recipe anymore! But, I thought you might be in need of a really good recipe for comfort because at the end of the day, isn’t that what this really is – Comfort in a bowl? It is for me!

Enjoy!

Chicken and Dumplings…

1 Poached chicken, reserve stock

8 Tbls. butter

1 C. chopped onion

1 1/2 C. chopped fresh mushrooms (or as many as you like)

2 cloves garlic, minced

2/3 C. flour

6 C. reserved stock

1 to 1 1/2 C. each coarsely chopped carrots and celery

1/2 C. heavy cream

12 drops Tabasco sauce, or to taste

Melt the butter over medium heat in heavy 5 Qt. Dutch oven.  Add the onion and sauté until translucent.  Add the mushrooms and continue cooking until the moisture evaporates, about 7 minutes.  Stir in the garlic and cook 2 minutes more.

Make a roux by adding all the flour to the onion mixture at once.  Whisk in 1/2 to 3/4 cup stock.  Continue stirring until smooth, about 3 minutes.  The flour will take on the color from the mushrooms; do not let it brown from the heat.

Pour in the remaining stock and stir to blend. Add the carrots and celery and let simmer until tender.* In the meantime remove the meat from the chicken, and roughly chop.  When vegetables are tender add the chicken and heavy cream.  Simmer for 15 minutes, do not let boil. Season well with salt, pepper and the Tabasco sauce.

Dumplings:

1 1/2 C. flour                                          2 T. chopped fresh basil or 1 T. dried

2 t. salt                                                    4 T. chopped scallions, green & white parts

2 T. chopped fresh parsley                1 egg beaten, with enough milk added to equal 7/8 cup.

1 t. sugar

2t. baking powder

Stir the dry ingredients together twice.  Add the herbs and scallions and stir to coat with flour.  Make a well in the center of the dry ingredients and quickly stir in all of the liquid.

Drop by large spoonfuls into the simmering broth.  Cover pot tightly and reduce heat so that the liquid bubbles but does not boil.  Cook approx. 15 minutes.  Dumplings will appear “dry” when done.

* Carrots and Celery can be pre-cooked in the microwave if desired.

**  If you have left-over sauce, heat the sauce in the dutch oven and make another batch of dumplings.  (I always have to do this!)