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Tim McGraw's Favorite Chicken and DumplingsCompiled by Vicki McClure Davidson
Country music star and sometimes-actor Tim McGraw, with many of his albums and singles topping the country music charts, has achieved total album sales in excess of 40 million units. He is married to popular country singer Faith Hill and is the son of former baseball player Tug McGraw.
Born in Delhi, Louisiana, McGraw's musical success includes 11 consecutive albums to debut at Number 1 on the Billboard albums charts; 31 singles to hit Number 1 on the Billboard Hot Country 100 chart; and 3 singles named the Number 1 country song of the year.
Tim McGraw adores hearty, old-fashioned, inexpensive, comfort-food supper dishes, particularly chicken and dumplings. Who doesn't?
Here is McGraw's favorite recipe for it. By the way, his scrumptious dish in no way resembles the chicken and dumplings recipe created by singer/actress Jessica Simpson. Her easy chicken and dumpling recipe is also included in the celebrity recipe section of the Frugal Café.
Tim McGraw's Favorite Chicken and Dumplings
- 1 whole (4- to 5-lb) chicken (a stewing hen, if available)
- 1 onion, quartered
- 2 stalks celery, cut in chunks
- 3 garlic cloves, crushed
- 2 sprigs fresh parsley
- 1 tsp. dried whole thyme
- 1/2 tsp. dried sage
- 1 bay leaf
- 2 whole cloves
- 1 tsp. salt
- 1 T. black peppercorns or 1/2 tsp. ground black pepper
- 3 qt. water
- 2 T. butter
- 2 T. flour
- 1 c. chopped onions
- 2 carrots, diced
- 1 c. diced celery
- 2 chicken bouillon cubes
- 1/4 c. cornstarch
- 1/4 c. cold water
- 2 c. frozen sweet peas, defrosted and drained
- 1/4 c. mixed chopped fresh herbs, such as parsley, dill, and thyme
- 2 c. flour
- 1 T. baking powder
- 1/2 tsp. salt
- 1/4 c. minced green onion
- 1/4 c. minced fresh parsley
- 1 egg, beaten
- 1 c. milk
In a large, heavy soup pot or Dutch oven, place whole chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns, and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you'll have lots of great flavor.) Be sure to remove the bay leaf.
Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.
Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.
Melt butter in a soup pot and whisk in 2 T. flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk the reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.
In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.
To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.
Stir in peas and chopped fresh herbs. Serve immediately.
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Agassi, Tami and Casey, Kathy, "Tim McGraw's Favorite Chicken and Dumplings," iVillage website, (http://food.ivillage.com/recipefinder/display/0,,7v2ff5pf,00.html).
Wikipedia website, (http://en.wikipedia.org/wiki/Tim_mcgraw).