This has been a very rough winter all over the country, (except maybe San Diego where is seems to always be 80 degrees and sunny, but who could afford to live there, anyway?)
When you are holed up in your house with kids that want to run around outside but can’t because of the Artic wind chill, what do you do but cook satisfying, warm, delicious food?
Spring WILL come, summer too, and we can save the fat and calories for then…Then we will make grilled vegetables, fruit salads, and light and easy suppers.
For now, our bodies (at least mine) are craving thick, hearty soups and stews, macaroni and cheese, creamy pastas, etc.
I thought I would share a wonderful recipe that is so delicious it has to be distributed amongst the many, many followers of this blog.
(All seven of you, are you ready?)
This recipe is tweaked by me, but I cannot take the credit for it. Instead it is the genius of someone named Mrs. Hering and dates back to 1890 and Marshall Field’s department store in the beautiful, wonderful city of Chicago.
The actual recipe is Mrs. Hering’s Famous Chicken Potpie
I found it in the magnificent “The Marshall Field’s Cookbook” which is chock full of outstanding recipes. Seriously, run out and buy it now! You can find it here.
Now I don’t do well with pie crust, so that is where I changed the recipe a little.
1 (3 1/2-pound) frying chicken
1 celery stalk
1 small onion, halved
2 teaspoons of salt
6 tablespoons unsalted butter
1 large onion, diced
3 carrots, thinly sliced
3 celery stalks, thinly sliced
1/2 cup milk
1 tsp. chopped fresh thyme
1/4 cup dry sherry
3/4 cup frozen peas, thawed
2 Tbsp minced fresh parsley
2 tsp salt
1/2 tsp freshly ground black pepper
Combine chicken, carrot, celery, onion, and salt in a large stockpot and add enough cold water to cover and bring to boil over high heat. Decrease the heat to low and simmer for 45 minutes. Move the chicken to a plate and allow to cool. Boil the broth for 20 minutes to concentrate. Strain the broth and throw away the vegetables. Pull the chicken meat from the bones and shred into bite-size pieces.
Over medium heat in a large saucepan, add the butter. When melted, add the onion, carrots, and celery and cook for 10 minutes until the onion and vegetables are soft. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and 2 1/2 cups of the chicken broth. Decrease the heat to low and simmer, stirring often for 10 minutes. Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well.
At this point, I add dumplings! I know it’s supposed to be a chicken pot-pie but the dumplings work very well, also!
Serve in warmed bowls and watch it disappear.
My kids and husband INHALE this and it’s perfect for a cold, snowy day.
And, if you don’t have the ingredients and can’t plow your way through 3 feet of snow, here’s another good idea for you…
Dearest Mrs. Hering and Marshall Field’s,
Thank you for your genius and I hope many get as much culinary pleasure out of this recipe and I do! (please don’t be mad I shared your recipe.)