Chicken and Sliders is a French Canadian dish that was born during the Great Depression, also known as chicken and dumplings, it consist of tender chicken and sliders (homemade noodles) swimming in the gravy.
Ingredients:
3 stalks of celery, chopped
6 or 8 baby carrots, chopped
½ of large Vidalia onion.
2 chicken bouillon cubes,
3 bay leaves
2 cloves of crushed garlic
4 chicken thighs, with the skin
2 skinless, boneless chicken breasts
Salt and pepper ( I use very little salt to taste)
3 cups flour
2 beaten eggs.
Direction:
1. Place chopped celery, carrots, and a half of Vidalia onion with a couple o chicken bouillon cubes. Then add 3 bay leaves and crushed garlic.
2. Add chicken (Ideally, I would have used a whole cut-up chicken, but this is what I had, remember, this is a depression meal, so use what you have, sweetie).
3. Fill the pot with enough water to cover chicken and then some, add salt (very little, since the bouillon cubes are loaded with it) and pepper then bring the whole thing to a boil.
4. Reduce heat, covered the pot and simmer for about 2 hours or until the chicken was very tender and meat comes away easily from the bone.
5. When the chicken is done, Remove chicken from broth and strain the broth into a large bowl through a colander in order to remove the vegetables and the bay leaves, and then transfer the chicken to a cutting board. When chicken is cool enough to handle, took the skin and bones off, and broke it into large chunks.
6. Save one cup of the broth, set aside to cool. The broth will be used when the sliders were ready.
7. Put 3 cups of flour into a large bowl, make a well in the middle, add the reserved, cooled broth and 2 beaten eggs. Shape the dough into ball, Knead the ball for a few minutes. Roll out the dough on a floured surface. Using a pizza cutter, cut the dough into long strips.
8. Bring the broth back to a rolling boil and add all of the sliders, then reduce the heat to "simmer", cover the pot and let the sliders cook for about 25 to 30 minutes
9. After the sliders are cooked , reduce heat, add cut up chicken and simmer until the broth is very thick like gravy, add a little flour to thicken if required.
10. Serve
3 stalks of celery, chopped
6 or 8 baby carrots, chopped
½ of large Vidalia onion.
2 chicken bouillon cubes,
3 bay leaves
2 cloves of crushed garlic
4 chicken thighs, with the skin
2 skinless, boneless chicken breasts
Salt and pepper ( I use very little salt to taste)
3 cups flour
2 beaten eggs.
Direction:
1. Place chopped celery, carrots, and a half of Vidalia onion with a couple o chicken bouillon cubes. Then add 3 bay leaves and crushed garlic.
2. Add chicken (Ideally, I would have used a whole cut-up chicken, but this is what I had, remember, this is a depression meal, so use what you have, sweetie).
3. Fill the pot with enough water to cover chicken and then some, add salt (very little, since the bouillon cubes are loaded with it) and pepper then bring the whole thing to a boil.
4. Reduce heat, covered the pot and simmer for about 2 hours or until the chicken was very tender and meat comes away easily from the bone.
5. When the chicken is done, Remove chicken from broth and strain the broth into a large bowl through a colander in order to remove the vegetables and the bay leaves, and then transfer the chicken to a cutting board. When chicken is cool enough to handle, took the skin and bones off, and broke it into large chunks.
6. Save one cup of the broth, set aside to cool. The broth will be used when the sliders were ready.
7. Put 3 cups of flour into a large bowl, make a well in the middle, add the reserved, cooled broth and 2 beaten eggs. Shape the dough into ball, Knead the ball for a few minutes. Roll out the dough on a floured surface. Using a pizza cutter, cut the dough into long strips.
9. After the sliders are cooked , reduce heat, add cut up chicken and simmer until the broth is very thick like gravy, add a little flour to thicken if required.
10. Serve
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