I recently went shopping at the local No Frills. They had a sale on skinless boneless, which is a staple of my fridge for mid-week, quick meals (skin-on, bone-in is for company!). They had bags of maybe 14 breasts for about $9, which is directly up my alley.
As we live in a pretty simple apartment, it gets pretty cold during winter and today we certainly felt the freeze. A bowl of stew on a cold day like today was sure to cure what ailed me.
I whipped up a batch after defrosting 3 skinless boneless chicken breasts, and below is the recipe. This is a great recipe for throwing in left-overs and whatever wilted, pathetic vegetables that long to be eaten that you have kicking about in your fridge:
1 tbsp vegetable oil
3 (or more! how much do you love chicken?) skinless boneless chicken breasts, as defrosted as you can get them on short notice
1 basic white potato (I did unpeeled because I’m actually a fan of the skins, but if you hate them, remove them), diced
1/2 a head of broccoli, cut into small florets
1 large carrot, peeled and cut into half-circles
2 tbsp flour
1 tbsp butter or margarine
3 tbsp flour
3 cups chicken stock (I used OXO, really, but regular chicken stock is almost certainly preferred)
2 cups milk
I followed the recipe out of one of my favourite titles, Clueless in the Kitchen by Evelyn Raab. It worked out insanely well.
3/4 cup flour
1/4 cup cornmeal
2 tsp baking powder
1/2 cup milk
2 tbsp vegetable oil
1/4 tsp salt or 1 tsp OXO boullion
Grated cheddar (or parmesan, or gorgonzola, or brie, or whatever your favourite cheese is!)
You need a pretty large pot for this one. Mine holds at least a litre. Use the biggest pot you have.
What to do:
- Pour 1 tbsp vegetable oil in your very large pot, and turn the heat on to medium-high. As that heats, cut your vegetables.
- Add your veggies to the pot and stir-fry them for a minute or two. Meanwhile, dice chicken and add all at once.
- Stir-fry your chicken to get some nice browning on the sides.
- Meanwhile, set a medium pot on medium heat and melt 1 tbsp butter or margarine. Add 3 tbsp flour and make a roux by whisking the flour and butter together into a paste.
- Add your chicken broth and milk to the roux, and whisk throughly so everything’s blended.
- Sprinkle 2 tbsp of flour over your chicken and veggies, and stir to coat everything. Pour your broth over the chicken and stir everything. Bring to a boil, stirring occasionally.
- Make the dumplings: put all ingredients into a bowl (I used the OXO boullion instead of salt) and stir until everything comes together in a sticky batter.
- Once your stew comes to a boil, give it a stir and drop the dumpling batter in by teaspoonfuls. This recipe makes about 8 – 10 dumplings.
- Put a lid on your pot (or plate?) and turn the heat down to medium.
- Cook everything for 15 minutes while it simmers.
- Serve immediately with grated cheese, or simmer on a low heat until you’re ready to eat.
Note: I made this with mostly-defrosted chicken cut into pretty small pieces. The less defrosted or bigger your chicken pieces are, the longer it’s going to have to cook. So, please adjust accordingly.
You also don’t need to use skinless boneless. Do you have some leftover roast chicken kicking about? Or maybe a lone turkey leg in the back of your freezer? Chicken with the skin on and bone in will always have more flavour, so if you have it, throw it in. The skinless boneless is just the easiest and quickest chicken cut to work with, and for the price I got them at: the cheapest. If you have leftover poultry, totally use it. It can only improve the dish!
I enjoyed the hell out of the dumplings.