I want the recipe for the mustard-roasted potatoes, and if it’s any good, for the chicken and dumplings. If you please, kind sir.
IT IS. He is my culinary avatar. It was either that one or
I’ll post the mustard potatoes recipe if it turns out to be any good. The chicken and dumplings is more of a procedure than a recipe, it’s for the pressure cooker, but I’ll check in with Sci and see if she’s ok with me posting it.
Sci’s Mostly Fudged Recipe for Chicken and Dumplings for your Electric Pressure Cooker
(I use bone in chicken thighs, 4-6 of them for this recipe, because they are cheap and plentiful and I like dark meat better. You can easily use chicken breasts, but if you use boneless, I’d reduce the cook time a bit)
-Roll chicken in poultry seasoning, salt, pepper, thyme and whatever other seasonings you have and like. Let this sit in the fridge while you get the pot ready and get things going.
-Roughly chop an onion and a stalk of celery if you have it, including the leaves.
-Turn pressure cooker to sauté, add butter or oil just to shine the bottom of the pan. Saute onions and celery, then remove from cooker.
-If your oil/butter is gone, add a little more. Add chicken, brown on both sides. Cook in multiple batches if you need additional room.
-Remove chicken from the pot and add 3-4 cups of chicken stock or broth, a tablespoon of soy sauce and a splash of Worcestershire if you have it. This will both help the taste and also make the gravy look less… Anemic. Stir pot to make sure that any browned on bits are removed from the bottom of the pot and won’t end up burning. If you have fresh herbs (parsley, rosemary, ect) chop up a few leaves and toss ‘em in with the broth. Add veg and chicken, make sure that the broth covers the chicken. If it doesn’t, add a little more liquid.
-Close lid and lock, closing the steam vent. Set pressure cooker for 20 minutes.
-When time is up, quick release the steam, open the lid, and remove the chicken from the pot. Put the cooker back to ‘saute’ and bring the broth to a boil while you pull chicken off the bone or shred boneless chicken.
-Make dumplings from favorite recipe. I use bisquick’s, because I’m lazy. Consider replacing some of the liquid in the dumplings recipe with some of the broth, especially if you’ve added herbs, because it results in a much tastier dumpling.
-Once the broth has been back at a roiling boil, drop dumplings by small spoonful into the liquid. They will puff and spread almost immediately. Try to space them out a bit.
-Close lid and wait about five minutes with the pressure cooker on sauté and the steam vent closed.
-Open cooker, remove a dumpling and cut into it to make sure it’s cooked all the way through. If it’s not, put cover back on for another minute or two. If it is, remove dumplings to a plate or bowl. The broth should’ve absorbed some of the starch/flour from the dumplings and be closer to gravy now. If it’s not thick enough for you, stir a bit of milk into a tablespoon or two of cornstarch and add to broth to thicken. If it’s too thick, add just milk.
-The gravy will be a bit lumpy and not particularly attractive because of A. bits of dumpling and B. the veg. But dang it tastes good.
-Eat over rice, mashed potato, or just with the dumplings. You can toss frozen vegetables into the hot gravy at the end, or serve with roasted carrots, or a salad. Works well as leftovers.
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