- Portion size 50 servings
- Credits : Canadian Living Magazine: November 2008
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh rosemary leaves (about 1 sprig)
The Ultimate Chicken Dumplings
Image by: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/
French Toast Mug | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste
The Ultimate Crispy Chicken Wings Image by: Jodi Pudge
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.