Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling recipe.
3 tablespoons Poultry Seasoning
1/2 teaspoon Filé Powder (optional)
2 (2 1/2 to 3-pound) Chicken Fryers, each cut into 8 pieces
1 cup All-purpose Flour
Vegetable Oil for Frying
Dumplings (recipe in previous post)
2 quarts Chicken Stock
3 cups Onions, chopped
3 cups Green Bell Peppers
2 cups Heavy Cream
2 tablespoons unsalted Butter, melted
If using the filé powder, combine with the poultry seasoning in a small bowl to make the Seasoning Mix.
Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the Seasoning Mix and rub it in well.
Combine 1 tablespoon of the seasoning mix with the flour in a paper or plastic bag. Place the chicken pieces in the bag and shake to coat, reserving the leftover flour mixture for the roux. Heat 1 inch of oil in a very large skillet over medium heat to 230 to 250℉, and cook the chicken in batches, large pieces and skin side down first. Cook until golden brown on both sides, about 30 minutes, and drain on paper towels.
Meanwhile, make the dumpling dough and set aside.
Combine the stock, onions, bell peppers, cream and the remaining seasoning in a 6-quart pot over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the bell peppers darken in color, about 5 minutes. Add the chicken and continue simmering, stirring occasionally, until the chicken is tender, about 20 minutes.
Meanwhile, cook the dumplings by dropping the batter by teaspoons onto a rack in a steamer and steaming until cooked through, about 5 to 7 minutes. If you don’t have a steamer, use a colander over a small amount of water in a large saucepan, and cover with a lid or aluminum foil.
To thicken the sauce, make a roux by stirring together the melted butter and 2 tablespoons of the reserved seasoned flour. Stir in 1/2 cup of liquid from the chicken pot, and return this to the pot. Cover and simmer for 2 minutes. Add the dumplings and stir gently. Cook until the dumplings are heated though, about 2 minutes.
Good Cooking, Good Eating and Good Living!!!