Chicken Stew with Dumplings

Enjoy this delicious classic – comfort food at its best

 

 

Chicken Stew with Dumplings
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Ingredients
The Stew
  1. 5 cups chicken broth
  2. 14 chicken thighs, skinned
  3. 7 medium carrots, peeled and cut in chunks
  4. 4 potatoes, peeled and cut in 1″ cubes
  5. 2 cups boiling onions, peeled
  6. 3 Tbsp. butter
  7. 3 stalks celery, chopped
  8. 1 onion, chopped
  9. 8 oz. (250 g) small button mushrooms
  10. 1/3 cup flour
  11. 1/2 – 1 tsp. dried thyme or tarragon
  12. salt and pepper to taste
  13. 1/2 cup frozen peas
  14. 1/4 cup whipping cream
  15. The Dumplings
  16. 1 1/2 cups flour
  17. 2 tsp. baking powder
  18. 1/2 tsp. salt
  19. 2/3 cup milk
  20. 2 Tbsp. oil
  21. 1 egg, slightly beaten
  22. 1 Tbsp. chopped parsley (optional)
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
Instructions
  1. To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
  2. To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
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My wife comes with instructions – lots of instructions.

Bean Stuff

A tasty variation of chili and absolutely perfect for holiday get-togethers

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
The Best of Bridge http://www.bestofbridge.com/

Wild Buffet Rice

 

Wild Buffet Rice
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Ingredients
  1. Makes lots - perfect with any meat!
Ingredients
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
Instructions
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
The Best of Bridge http://www.bestofbridge.com/
Big toe: a device for locating sharp objects in the dark.

Chicken Curry

Chicken Curry
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Ingredients
  1. 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
  2. 3 Tbsp. oil
  3. 3 cups chopped onion
  4. 1/4 cup minced fresh ginger
  5. 3 cloves garlic, minced
  6. 3 Tbsp. curry powder (more if some like it hot!)
  7. 1 tsp. cumin
  8. 1/4 tsp. cinnamon
  9. 2 Tbsp. flour
  10. 1 cup plain yogurt
  11. 3 Tbsp. tomato paste
  12. 3 cups chicken broth
  13. 1 cup applesauce
  14. 12 oz. pkg. (340 g) frozen peas
  15. 1/2 cup sour cream
  16. 1/2 cup coconut milk
  17. Condiments
  18. mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
nstructions
  1. In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
The Best of Bridge http://www.bestofbridge.com/
I started with nothing and I have most of it left.

Classy Chicken

This is a really easy recipe and definitely a Bridge favourite! It’s called,  “Classy” because it features asparagus and when we created this recipe many years ago,  asparagus was really  hard to find, not to mention expensive

Classy Chicken
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Ingredients
  1. Classy Chicken
Ingredients
  1. 3 chicken breasts, skinned & boned
  2. 1/4 tsp. pepper
  3. 3 Tbsp. oil
  4. 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
  5. Fresh is even better
  6. 1 – 10 oz. (284 ml) can cream of chicken soup
  7. 1/2 cup light mayonnaise
  8. 1 tsp. curry powder
  9. 1 tsp. lemon juice
  10. 1/2 – 1 cup grated cheddar cheese
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
The Best of Bridge http://www.bestofbridge.com/

It makes no sense to walk to the carwash!

Braised Short Ribs

Make this a day ahead and not only will the flavours  mellow…so will you

Braised Short Ribs
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Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Instructions
  1. Combine flour, salt, pepper and paprika. Trim excess fat from ribs. Dredge ribs in flour mixture and brown in oil on all sides. Remove to casserole. Peel and chop onion into large chunks and place on top of browned ribs. Whisk tomato sauce, barbecue sauce, molasses and cider vinegar together in saucepan. Bring to a boil and pour over ribs and onions. Cover and bake at 275F for 3-4 hours.
The Best of Bridge http://www.bestofbridge.com/

I have enough money to last me the rest of my life – unless I buy something.