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CHICKEN DUMPLINGS WITH TARRAGON I moved out to California and was first living on my own, I believe chicken and dumplings was among the first meals I made for myself.
course, being oakley sunglasses for men new to cooking and not very confident with oakley sunglases my knife skills, I sort of cheated. fine. totally cheated. used some sort of chicken soup "starter" in a cardboard can that was full of dehydrated vegetables and seasonings and I sure a shit load of salt. you had to do is add water and chicken. decided that I also add dumplings, taking a simple soup to the next level, or so I thought. a cue from my mom chicken and dumpling recipe, I also picked up a box of Bisquick. easy and delicious. with Bisquick dumplings was kind of a go to dish for me when the weather would get cool and I needed a cozy bowl of something warm. So when the temperature in Los Angeles took an all too brief dip below the 60 I jumped at the opportunity to make a pot. this time, I wasn going to cheat. had seen this recipe on Smitten Kitchen quite a while ago and it had always stuck with me. picture was so tempting and I loved the idea of the leeks and tarragon. Now there are two schools of thought on dumplings. people prefer to roll out the dumplings on a floured surface and then cut them out, dropping them into the simmering stew to cook. up, my mom used the "drop dumpling" method. rolling is required. you simply scoop a little of the batter into a spoon, and then using another spoon drop it into the stew. much more free form than the ones that are rolled out, which to me just seem more like big thick noodles. would be a good word to describe them. be honest, I much prefer the drop dumplings, especially when they flavored with fresh herbs. course you could just add chopped fresh tarragon to Bisquick dumplings but then you be, everyone say it together, cheating. don cheat at Well Fed, do we people? 5 pounds bone in, skin on organic chicken thighs kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 4 tablespoons unsalted butter 2 medium leeks, white and light green parts only, sliced in half lengthwise and then cut into 1/4 inch pieces 1 large onion finely chopped 4 cloves garlic, minced 6 tablespoons all purpose flour 1/4 cup dry sherry 4 cups low sodium organic chicken broth 1/2 cup water 1/4 cup whole milk small bunch of thyme, tied together with kitchen string 2 or 3 bay leaves 1 cup (or so) frozen green peas 3 tablespoons fresh tarragon leaves, minced (for the dumplings) 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole milk 3 tablespoons reserved chicken fat Pat the chicken thighs dry with a paper towel and then season on both sides with kosher salt and freshly ground black pepper. 2 tablespoons of vegetable oil in a large Dutch oven on medium high for 2 minutes. half the chicken, skin side down, and cook until golden brown, about 8 minutes. the chicken to a plate and remove the browned skin (it makes a delicious albeit not very healthy cooks snack). off the chicken fat left in the pot and reserve. in the remaining 2 tablespoons of oil and continue cooking the other half of the chicken thighs. the browned chicken thighs from the Dutch oven and add to the to the others. off and reserve any chicken fat and remove the skin from the second batch of thighs.
Add the sunglasses like oakleys butter to the Dutch oakley sunglasses cheap oven and melt over medium high heat. the leeks and onions and 1/4 teaspoon salt and cook until softened, about 7 minutes. in the garlic and cook for 1 more minute.
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