Edna Lewis Chicken And Dumplings Recipes

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

EDNA LEWIS'S OVEN-BRAISED SOUTHWEST CHICKEN

Steps:

• Preheat the oven to 325 degrees.
• Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
• Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
• Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
• When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

HOPPIN' JOHN

Steps:

• Bring all ingredients except rice to a boil in a large heavy pot, skimming any foam, then simmer, covered, until peas are barely tender, about 30 minutes. Transfer 4 cups peas and 4 cups cooking liquid to a heavy medium pot. Transfer ham hock to a cutting board, then set aside remaining peas and liquid in larger pot.
• Discard skin from ham hock and chop meat, discarding bone. Stir rice and ham into smaller pot of peas with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a rolling boil. Stir, then simmer, tightly covered, over very low heat until rice is tender and liquid is absorbed, about 30 minutes. Remove from heat and let hoppin' John stand 10 minutes.
• Meanwhile, simmer remaining peas and liquid, covered, until peas are tender, about 10 minutes. Serve with hoppin' John.