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L
ife’s happiest memories can be made at Sunday supper. Whether those
moments take place mid-afternoon or in early evening – whether at a
simply laid kitchen table or in an ornate dining room, the result is the
same. All are welcome at a Sunday supper table and that is the place where an
meal can become magical.
My fondest childhood memories are of sunny, Sunday afternoons
spent leisurely at my great-grandmother’s table. Sometimes there
would be gumbo; sometimes a more elaborate meal of roasted meats
accompanied by a great selection of sides and of course, always a
delectable dessert. Whatever the menu, that meal was always served
with love. Love is the intangible ingredient that is the essence of
what makes family.
In today’s fast paced world, weekday dinners may be mostly caught
on the fly. Families run in multiple directions – to soccer, baseball or
ballet. There are deadlines at work and studying to do at home, but
even now, each Sunday, a few hours can be set aside when everyone
takes the time to enjoy the food and those gathered to share it.
Inevitably, the greatest challenge is the menu itself. That’s where
a few creative shortcuts can result in a meal that grandma herself
would be proud of.
One of my favorite Sunday suppers was chicken stew and dump-
lings. In my great-grandmother’s kitchen, a whole chicken would
be cut into pieces, floured then browned in oil in a heavy Dutch
oven. Flour stirred into the cooking oil became a dark Louisiana style roux,
before the onions, celery and bell pepper seasoning vegetables were added.
The chicken simmered slowly in the gravy until tender and homemade biscuit
dough poached into chewy, satisfying dumplings.
This may sound like a lot of work, but using fried chicken from Rouses deli and
a can of pre-made biscuits, Grandma’s Sunday supper can be recreated in less
than half the time.
Start the Sunday supper tradition in your home. Memories made there will be
treasured for generations to come.
Download Louisiana Eats! with Poppy Tooker from
iTunes, and look for a copy of her new book
Madame
Begue’sRecipes ofOldNewOrleansCreoleCookery
at local bookstores and online at
Sunday Supper
by
Poppy Tooker
Find it online!
½ cup vegetable oil
½ cup flour
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
2 cups pre-made,
boxed chicken stock
1½ teaspoons thyme
1 bay leaf
6-8 pieces fried chicken
4-6 thinly sliced green onions
salt and pepper to taste
Cooked rice
WHAT YOU WILL NEED
HOW TO PREP
Make a roux by stirring together the oil and flour in a 5 quart Dutch
oven until a milk chocolate brown. Add the onion, stirring until
the roux darkens to a bittersweet chocolate brown. Add the cel-
ery and bell pepper and cook for 2 – 3 minutes. Stir in the chicken
stock, thyme and bay. Bring the gravy to a simmer, then add the
chicken pieces. Cover and cook on a slow simmer for 25 or 30 min-
utes. When chicken is tender, cut the biscuits into quarters, add to
the stew and cover, continuing to simmer for an additional 10 – 15
minutes. Stir in the green onions and cook for another 5 minutes.
Serve over cooked rice.
(Serves 6)
RECIPE,
try me!
Quick Chicken Stew
& Dumplings
by
Poppy Tooker
