Mexican Y Mediterranean Chicken And Dumplings
From elgourmand 14 years ago
- 120 minutes to make
- Serves 8
Ain’t that a hoot? We start this dish somewhere in The South like my grandma’s home state of West Virginia (okay, no politics here). Grandma Lowe taught me to make C&D, but not this way. However, she was an extremely bright and eclectic lady and she would approve, I think. Read more From the US south we move more south to Mexico, where we pick up some corn meal and a bit of spice and then jump across to the Mediterranean where we grab a few bits and pieces, YES. Then we hide ourselves in our kitchen, bar the door against the traditionalist and begin. How did we get here? Well, Alan Alda, Robin Williams and Whoopee Goldberg were on an all-nighter together, got the munchies & called for help. I was in the south of France drinking Costa del Sols with Jose the Mexican & Jimmy Carter when the call came in and it just seemed right. Serendipity strikes again. Writing the intro is fun but writing the recipe is lots harder than cooking the thing. Ah, so you noticed. Is it more fun to write, cook or eat? Fortunately no choice is required so let’s enjoy, I hope. See less
Ingredients
- • These are all more or less and everything but the bird is optional so do like the US Westward Migration did & try to find the trail. Crazy is the rule. shopping list
- • You need 2.5 – 3 lbs of chicken, duck or goose. (any part) shopping list
- • 2 cups of flour or better yet 1 ¾ cups flour and ¼ cup corn meal shopping list
- • 16 oz chicken bullion (homemade is best) shopping list
- • A couple cups of water shopping list
- • 1 Tbsp baking powder shopping list
- • 1 cup milk, maybe more shopping list
- • ½ tsp salt shopping list
- • 4 Tbsp butter or margarine (no grease or oils please) shopping list
- • A sprig or six of parsley, chopped. shopping list
- • Good stuff like garlic, carrots, onions & celery shopping list
- • spices to taste like basil, Bay leaf, cumin salt & fresh ground pepper. shopping list
- • 2 Tbs flour for thickening shopping list
- • More good stuff like fresh mushrooms, chopped bacon mild peppers and black olives, sliced shopping list
How to make it
- 1. Cook the bird. I cut it up and put it on a rack in a covered baking pan, add the water, the first lot of “good stuff” and broth, sprinkle on what seems to suit and bake it at 350 deg F for about an hour. You can toss it into a Dutch oven or pot with the water, broth & the “Good Stuff” (it should be covered) and cook away until done.
- 2. When the bird is done let it cool and skin & bone it. I just shred it but you can cut it up if you like.
- 3. Poor the juice from the pan or pot through a sieve and give the veggies to the ducks.
- 4. Put the juice, chicken and the second lot of “More Good Stuff” in the pot and simmer a bit.
- 5. Put the flour, corn meal, baking powder, salt and parsley in a bowl and mix well.
- 6. Add the butter and mix again.
- 7. Add the milk and make your very loose dough.
- 8. Thicken the juice in the pot just a little.
- 9. With the thickened juice just simmering spoon in the dumplings, one spoon at a time.
- 10. Cover tightly and simmer for 15 – 20 minutes,
- This recipe does work better with a few Costa del Sols under your belt but a few glasses of dry white wine are also nice. Bon Appetite
The Rating
Reviewed by 8 people-
Great job, and thanks to grandma.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
-
Sounds delicious. Can't wait to try it out. Thanks & 5 forks
brianna
in loved it
-
Great post, \0
Jeff
hot_it_up
in Columbiana loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "