Comfort Food

Ever have one of those days that just called for a nice warm cozy meal? Sure you have…hasn’t everyone? Those days where your taste buds are just yearning to experience something deliciously satisfying. Well, today was one of those days at my house. I had no clue as to what I should prepare for dinner. I proceeded to pull out some boring old chicken from the fridge, thinking…not again, and set it out to defrost. Think, think, think…okay, so I’ll make a yummy pot of Chicken & Dumplings! Just the mere thought of those tender dumplings, swimming in an ocean of that gravy-like consistency made my mouth begin to water. I began the steps of preparation, (being my own sous chef and all), when suddenly I had an epiphany. What if I were to substitute my dumplings with potato pierogies? Hmmmm…Mmmmm…

There I was, at a crossroads between tradition and creativity. I had a small inkling that the Pierogies would be a good replacement, however was not completely convinced. So, I chose my road and cooked my way to a perfectly created bowl of heaven. I knew this when my daughter’s face lit up as she began to savour that first coveted bite. My son actually began to describe how it all just seemed to just melt in his mouth. I followed accordingly, finding the taste to be far more delicious than I could have ever hoped for. Amazingly tender, creamy, and just out-and-out luscious. I shall go back to “Plain Jane”, Chicken & Dumplings never more. Well…that’s kind of rash because I do love those dumplings as well but we’ll talk about those at another time.

*For those of you feeling like you want a little change with a lot of richness, here is my recipe;

Chicken & Pierogies

1 tbsp Olive oil
2 Cloves of garlic (crushed)
1 Celery Stalk (finely chopped)
1 Carrot (diced small)
4 Boneless Chicken Breasts (cut up into bite sized pieces)
1 tbsp Butter
1 tbsp Garlic powder
Salt & Pepper to taste
2 cups Chicken broth
28 or so Pierogies (mini potato and cheddar)
1 can Cream of chicken soup
2 cans Water
1-2 cups Heavy whipping cream
2 tbsp Chives (dry or fresh)
Dash of Paprika

Directions:

First, saute the crushed garlic, carrots and celery with olive oil in pan, once tender, add chicken and lightly brown. Next, add butter, garlic powder, salt & pepper. Then, add chicken broth, cream of chicken soup and water. Bring to a boil, then, add Pierogies. Keep at a low boil for approx. 11-15 mins, or until Pierogies are tender and fully cooked. Lower temperature to a simmer, add cream, paprika and chives. Let simmer for another 10 minutes.

Voila! Serves 4 conservative eaters or 3 “healthy” eaters. You can eat it as is or with some white rice either way it’s delicious.

Disclaimer: Teenagers not considered when evaluating portion distribution. Results may vary depending on whether or not you actually follow the recipe. I do have to admit that I did not measure as I went, so the above measurements are “guestimates” and therefore should be treated as such.  Also, it was so intoxicating that I forgot to take a picture before it disappeared,  oops!  Next time.

 

Warning: Consumption of this meal may cause a euphoric sense of satisfaction. Eat at your own risk! 

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