When I was deciding what to make for Father’s Day (I decided because The Mr. wouldn’t say what he wanted…lame!) so I thought to myself what is his favorite meal? Where does he like to go out to eat? When we go out to eat what does he get?
So I thought of The Cheesecake Factory
The Mr. loves their Chicken and Biscuits
and their Red Velvet Cheesecake
Who doesn’t?
So I made Chicken and Dumplings – not quite biscuits, but still as good!
And I haven’t made a cheesecake before so I decided to start with an easy one-no layers.
Ingredients
5 c. chicken stock
1-1/2 lbs. boneless, skinless chicken thighs
1 tbsp olive oil
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
10 oz. mushrooms, rough chopped
4 tbsp. + 3 tbsp. unsalted butter
1/4 + 1 c. AP flour
2 bay leaves
1/4 c. heavy cream
3/4 c. frozen peas
1 c. milk, whole or 2% (I used 2%)
1 tbsp. baking powder
1 tsp. salt
2 tbsp. minced chives
Directions
Poach the Chicken:
Heat the stock to a simmer, in a medium saucepan
Add chicken thighs
Poach until barely cooked through, about 10 minutes
Roughly chop or shred the chicken, set aside
Reserve the stock
Make the Stew:
Heat the olive oil in a large saucepan over medium heat
Add the onion, carrot, celery, garlic and mushrooms and cook until veggies are just tarting to tenderize, 7-10 minutes.
Push the veggies to the edge of the pan
Add 4 tablespoons of butter to the middle
When it’s fully melted, whisk in 1/4 cup of flour to make a roux (a thickening agent)
Cook the flour and butter for a few minutes to get the raw flour taste out
Pour in the reserved stock and stir well to combine
Add the bay leaves and cream
Let the mixture come to a simmer and thicken
Stir in the chicken chunks
Make the Dumpling Batter
Heat the milk with 3 tablespoons of butter, until the butter is just barely melted
Whisk 1 cup of flour together with the baking powder, salt and chives
Stir in the warm milk with a wooden spoon and mix until combined and smooth
Finish the Dish:
Add the frozen peas to the stew and bring it back to a simmer
Drop the dumplings in by rounded tablespoon, leaving space between each dumpling
Cover the pot and let simmer for 15-18 minutes, until the dumplings are cooked through
Take the bay leaves out and serve immediately
So try these puppies out!
I know there’s a lot of ingredients in here but it’s not as daunting of a recipe as it looks.
View Comments
wow, this dish looks really elaborate and intense. you're a good lady for makin that for your man!
haha, thanks! It was really fun to make!
Thank you! It took me forever...it's surprising how time consuming blog design takes! Well for me anyway :) haha.
Looks yummy! Love the blog design!