I want to tell you my story of Chicken and White Wine. I grew up on a farm and could not wait to leave. Getting up before the sun to work before I went to school. I hated it. But, It is what you do when you are part of a large family and you are the second oldest. My older brother and I had a lot of responsibilities. My Mom and Dad both had jobs so it was up to him and me to take care of the things that needed to be done.
Mother’s Cooking
The one thing that I did not hate was my mother’s cooking. We had a large family 6 kids. So that was a lot of mouths to feed. Every Sunday, that is the only day we had meat. My Mom would make a big pot of chicken and dumplings. I loved Sunday dinners. My aunts and uncles would come to visit with all my cousins. We would all play in the yard while the adults would sit around and talk and laugh.
We had horses and a mule to ride. So we all kept busy till it was time to eat. On Sunday I did not have to help in the kitchen. As I said before. I hated being on the farm and as soon as I could I got as far away as I could.
My Life Today
My girls have their own homes now and I am older. Bet you can’t guess where I live! Yes, I live in the country. Not on a farm but I have a farm in my backyard. Therefore, I can see the chickens and I sit on my back deck and watch them every morning. Another thing that I miss is my Mom’s chicken and dumplings. Therefore, that leads me to the point of my story. I have tried to remake her recipe, she never used one. Lately, I have come close. I have been trying to cook with wine and have been experimenting and checking recipes online and found this one for chicken and white wine and dumplings!
Chicken and White Wine with Dumplings
- 2 TBS unsalted butter
- 1 medium shallot, finely chopped
- 1/4 C finely diced celery
- 1/4 c finely diced carrot
- salt and pepper to taste
- 1 c plus 2 TBS flour
- 1 1/4 c chicken broth
- 3 c shredded chicken breasts
- 2 TBS parsley leaves
- 1 TBS baking powder
- Chopped chives 1 TBS
- 1 c milk
- One egg, beaten
- 3/4 C Dry White Wine
My Wine Choice
For the White Wine, I chose a California Chardonnay. This Fine Wine is from the Central Coast and Central Valley wine-growing regions. Made from 100% Chardonnay fruit it is like Sunshine in a bottle. You will find lifted aromas of golden delicious apples, pineapple, stone fruits, and hints of spice filling the nose. The palate will be excited with additional ripe apple flavors commingled with the enticing notes of lemon, pear, and a hint of cream. Making this a perfect pairing with my Chicken and Dumplings.
Directions:
In a medium cooking pot melt 1 TBS of butter. Add the shallot, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
Next: Add the remaining 1 TBS of butter to the vegetables and let melt. Increase the heat to moderately high and sprinkle 2 TBS of the flour over the mixture. Cook, stirring constantly until the flour begins to brown, about 3 minutes. Next, stir in the wine and bring to a boil. Adding 1/2 cup at a time pour in the chicken broth, allowing the sauce to return to a boil and thicken between additions. After you have added all the broth, stir in the chicken and season with salt and pepper. Keep the stew warm over moderately low heat.
Mix It All Up
In a medium mixing bowl, mix the remaining 1 cup of flour with the baking powder, chives and 1/2 tsp of salt. Gently stir in the milk and egg until the mixture is evenly moistened. Drop generous tablespoons of batter over the chicken stew. Now, turn down the heat to medium-low. Cover the pot, cook about12 minutes or until the dumplings are puffed up and cooked through. Enjoy the aroma while it cooks. Garnish with the parsley and serve immediately.
In Conclusion
My mouth is watering just thinking about how good this is going to taste. Well, that is my story of the chicken and white wine. I hope you enjoyed it and I hope you will try this recipe.
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