CHICKEN AND DUMPLINGS
- 2 Boneless skinless chicken breast/thighs
- 1 Cup white wine or beer
- 1 flour tortilla shell (soft)
- 1/4 cup potatoes (peeled)
- 1 cup broth (chicken, vegetable)
- 1/2 cup onion (chopped)
- 1/4 cup green peas
- 1/4 cup mushrooms-chopped
- 1 can cream o mushroom soup (a secret ingredient)
Okay, this is one of those times when prep time is a little longer than 30 minutes. I prefer to marinade the chicken in beer or wine overnight. However, you don't need to. Simply bring wine an broth to a boil with the chicken. Add potatoes, peas and onions. While that's cooking, slice tortilla into strips and add them 20 minutes into cooking time. Cook for another 10 minutes. Stir and serve. The amazing thing about the tortilla shells (a trick I learned from my fabulous Aunt Orlean) is tht not only will they expand but they actually look like dumplings.
Every time I serve this dish, no one believes that they are actually eating tortillas.
I listed one secret ingredient in this dish but not the other out of respect for my aunt. Also I suggested boneless, skinless chicken for the health conscious, but I'm a Southern boy and I like a little fat. So in this dish I highly recommend using the whole chicken, skin and all. It's just better that way. Enjoy
Nick filmed at the Poesia Italian Restaurant
4072 18th St, SF
The Mo Diaries
Tony Wilkins is also a filmmaker and created The Mo Diaries. It is a mocumentary, or a mock documentary, infusing both scripted and non-scripted personalities to tell the story of relationships.
About Tony Wilkins:
Tony Wilkins is Owner/CEO of Telemarketing Consulting Services in San Francisco, specializing in business development, promotion and cold calling programs for growing firms. His book is not informative from a culinary standpoint but also offers fully little observations about getting through life as a single person of a certain age.