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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I went searching my cookbooks and the internet for chicken and dumplings and every recipe was so radically different, I was completely lost. Some said clear like a soup, some said thick like a stew, some said gravy, some said potatoes and carrots, some said carrots and celery. Read more . I opted to try to make what I thought was chicken and dumplings. My mother, upon taking her first bite, said this tastes almost exactly like your grandmother's recipe for what she called chicken and slicks . I thought this was incredibly interesting because all along I kept tasting the sauce and was telling myself no, this isn't right, so obviously I was working from somewhere in my head, I just wasn't aware of it. Ingredients:
slicks |
2 cups flour (with more for working the board and rolling pin) |
3 eggs |
1 tablespoon water |
1 tablespoon olive oil |
1 tablespoon table salt |
chicken and sauce |
3 large chicken breasts with rib meat, no bone |
3 tablespoons salted butter or margarine |
2 to 3 onions, chunked |
3 cans of chicken broth |
1 can of evaporated milk |
1 teaspoon coarse salt |
1 teaspoon garlic salt |
2 tablespoons paprika |
1 teaspoon italian seasoning |
1 tablespoon ground pepper |
2 tablespoons sugar |
1/2 cup of flour |
1/8 cup corn starch |
Directions:
1. Preparing the slicks:
2. Make a well in the bowl using the flour and salt and put the eggs, water, and olive oil in the center and start folding in. Once it starts to lump up, work dough with (floured!) hands until mixed, do not overwork. Press dough into a ball and cover with a wet cloth and let rest for a half hour.
3. While the dough is resting, start on your chicken and sauce.
4. Mix all ingredients except chicken, butter, and onions into a dutch oven or extra large sauce pan or pasta pan and set on high, whisking them all together as it heats.
5. Chop onions and place them in the sauce.
6. Place butter in skillet and when it starts to sizzle, place chicken breasts in, whole, searing them on both sides, then place them in the sauce, along with the excess butter in the skillet. Stir for about two minutes while still boiling, then cover and reduce to low/medium or medium heat (depending on your stove), basically at a simmer, stirring occasionally.
7. When the dough is ready, using one-quarter chunks pulled from it, flour your cutting board or rolling surface and your rolling pin well (and often!), and roll out the 1/4 chunk, flipping often and re-rolling, until you reach desired thickness for your slick . Using a knife, cut the dough in 1 inch strips, and then cut the strips every 2, 2 1/2 inches, setting the slicks aside in a bowl as completed. Repeat until you've used all the dough and set aside.
8. Use tongs and pull one of the chicken breasts out and cut into chucks. I do this by holding one end with the tongs and cutting at the other end until the very last. Obviously the chicken is very hot and should be mostly cooked through by now. Dump it back into the sauce and repeat with the other two chicken breasts.
9. Let it cook for about ten more minutes and then add slicks and return to high heat for five minutes, then take off heat and bowl and let cool some before serving.
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