Chicken and Dumplings

a recipe just for Mara

I am a southern girl. I was a raised a southern girl by lots of other southern girls. My mom's grandmother was from Louisiana and with that heritage came certain food influences. There are lots of dishes she and her daughter, my grandmother, made. One of them, in particular, has left a lasting impression. Chicken and dumplings.

Just the word makes me think of kneeling on a backwards chair in my grandmother's kitchen. My cousins and I would help her and my great grandmother roll out biscuits. It seemed like ETERNITY before it was finally ready. It's a great flour, broth and chicken filled memory. Mmmmmmm!

When we lived in California, my "foodie" friend Mara and I would get into discussions about some of the "best eats" of our lives. When I mentioned chicken and dumplings (which I am sure was said as one word "chickenandumplings")she looked at me like I was nuts. "What is that?" she asked. When I explained she said, "When are you going to make that for us?"

Well, I made lots of other things when we lived there, but Chicken and Dumplings was not one of them. Now that we are back in Texas something about the colder winter, being at home in the lone star state and being surrounded by other southern women gave me the itch to make this favorite from the past.

Now some of you (Julie...ahem...Amy) may gasp at the fact that I use cheap canned biscuits instead of slaving over my own. Well, that's how my Nana did it and that's how my Mema does it and so do I.

I will warn you...this is a recipe for feeding a large group (like Jolene's) or freezing some for later. It makes a good LARGE southern batch and no, Mara, it is not low in calories. ;)
I do not recommend trying to make it low in calories either. There are some things that should just stay "Fat Full". However, if your New Year's Resolution is to tighten your waste band, you can use tortillas instead of biscuits. I have never had that version, but you can find a recipe here: Light Chicken & Dumplings

Here's my southern, full fat version:
Ingredients:
8 boneless skinless chicken breasts
3 bay leaves
3 cans of biscuits, with 10 biscuits each
[It is IMPORTANT that you get the cheap kind.
DO NOT GET FANCY BISCUITS! (fancy biscuits are flaky, super flaky, buttermilk, etc.)
Get cheap, store brand biscuits.]
flour, as needed
16 ounces chicken broth
salt to taste
pepper to taste

In a large pot that is non-stick or good quality cover chicken breasts with water.
Add bay leaves and little salt and pepper.
Boil chicken for about 1 hour or until chicken is cooked through and tender.

Meanwhile, lightly flour a smooth surface.
With a rolling pin (or a sturdy cup- that's what Nana used) roll the biscuits out until they are thin. Using a sharp knife, slice the biscuit dough into 1/2 strips. Set aside on a plate or bowl.

Once chicken is cooked, pull chicken out.
Pour chicken broth through a strainer to remove bay leaves, unwanted starch and fat.
Place strained chicken broth back into the large pot and allow to simmer.
Cut chicken into cubes or you can shred it- your choice.

Place chicken into broth, add chicken broth and bring to a slow simmer.
Slowly add strips of biscuit dough, stirring gently and stirring often.
You do not want biscuit dough or chicken to stick to the bottom of the pot and you want all the biscuit strips to be coated in broth.

Once all the strips are added, allow to simmer for 10 minutes. Add salt and pepper to taste and serve warm.

You can freeze the leftovers. IF you have some... Enjoy!