Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook sent in by a viewer thank you I
love getting books in the mail this is
called pull together
um the 1928 7th edition presented with
the compliments of the leading merchants
of Tacoma now this book absolutely laser
focused on newlyweds
um people's people people getting
married and setting up their first
household and the advertising is filled
with products and services that would
help the new homeowner
and I really like this this subtitle on
here do more for others than you expect
others to do for you
a lot of the recipes are pretty basic
and the one we're going to do today
caught my fancy because chicken was on
sale at the grocery store these chicken
thighs had a 30 off sticker on them and
this is called chicken cooked in milk
and it says to cook cut up a chicken as
for frying
um obviously I have chicken thighs and
they've already been cut up so we're
just gonna go with that now it's
supposed to roll the chicken in flour so
in this bowl I'm going to put some flour
I'm going to season the flour that's
salt
and pepper
just to get it going a little bit
doesn't say to put the salt and pepper
in with the flour
the instruction is for later in the
process to add seasoning I'm going to
add some herb to Provence but I think
salt and pepper kind of includes in that
seasoning so I'm just going to slip
the chicken thighs in there and we'll
toss that around
just to get it fully coated you can use
your fingers you can get in there with
your hands
put the flour in the chicken thighs into
a paper bag and then
shake the paper bag everywhere kind of
like shake and bake from the 60s
now we're supposed to Brown the chicken
in a frying pan in butter doesn't say
how much but you know
1928
now frying and butter can be a bit of a
challenge
you walk a very fine line between
Browning the chicken pieces and burning
the butter so you have to wash your heat
pretty carefully
you could pick any oil I think at this
point if if you don't want to fry in
butter choose a different oil
and I'm going in skin side down
this is super simple but it smells
amazing you've got going on in this pan
just a bunch of really simple things
you've got butter chicken a little bit
of flour a little bit salt and pepper
but as everything Browns and comes
together the chicken is Browning the
skin is Browning the butter is Browning
a little bit the flour is Browning a
little bit and you've got this amazing
sort of Nutty Nutty smell in here
um
I think I'm going to turn these over I
think the skin is browned enough and if
you want to take the skin farther go
right ahead just kind of keep it at a
medium medium high temperature don't go
too far you don't want it to burn the
butter if you burn the butter it'll get
bitter you just kind of want brownish
butter in the bottom of the pan
Now the recipe at this point the only
Direction it gives is to season
um I put in salt and pepper I'm going to
put in a little bit of a little bit more
pepper and for other seasoning I mean I
don't know that you need to go any
farther than that I'm going to put in
herb de Provence because you know
herb de Provence chicken match made in
heaven they go together so well so I've
just got a good pinch and I'm going to
put that on and it's really up to you
as you put it on I got most of it on the
stove top so
a second pinch get it in there now we
just cover with milk
the recipe says sweet milk
every time I say sweet milk I get
questions I need to repeat myself
because this may be the first time
you've ever watched
sweet milk is just milk go to the
grocery store and you buy milk
um
that's sweet milk it doesn't mean
sweetened milk
at all
it's only called sweet milk in order to
differentiate it from sour milk which is
you know milk that's gone sour or in
today's sort of labeling if you went to
the grocery store and bought buttermilk
that is soured milk or sour milk
so sweet milk
just milk so a bit more milk
I think that's probably tons the lid on
now I've got the oven preheated 325
degrees Fahrenheit I'm going to pop this
in and bake it until the chicken is
cooked through
in the meantime I think I'm going to
pull together
I'm gonna pull together the next recipe
from the book
um for dumplings I think dumplings would
be really good in that I'm gonna check
back in about half an hour before I
start this recipe and see how the milk
is thickening up and how much space I've
got in that pan
but I think I think dropping some
dumplings in there would be fantastic
okay the chicken is halfway done and I'm
gonna make only half a recipe of the
dumplings I don't think I have much
space in that pot to put the whole
recipe of dumplings so into the milk
we're going to crack an egg
in that goes
a little bit of salt
and some baking powder and a little bit
of a whisk the recipe doesn't specify
how much flour to put in just enough to
make a batter that drops from a spoon so
before I put that in it doesn't say
anything about seasoning but I'm going
to put in just a little bit of pepper
and a little bit of herb de Provence
just a tiniest little pinch
just to kind of bring the whole thing
together make it cohesive so that the
the dumplings kind of have the same
flavor profile as the sauce and the
chicken now
I'm going to start out
that much flour
I'm gonna whisk it in
that'll get us something like a pancake
batter
pretty close to a pancake batter and
then I'm going to put in another
Spoonful maybe a spoon and a half
and we'll whisk that and it'll start to
thicken up
okay so I think we've reached a
consistency of a batter that will drop
from a spoon
really simple don't overthink it don't
worry too much about recipes like this
that don't give you the full amounts for
this part you just add flour a little
bit at a time Stir It In
if you're unsure of yourself just take a
bit of time don't overthink it don't
worry about it too much
it's going to be fine it'll be okay
you'll get there now we'll get the
chicken out
now I don't know if this dumpling recipe
is supposed to go with this chicken dish
or not
seeing the two of them together
just made me want them so
scoop in the batter
yeah I know the ones that my grandmother
made too were nice and Round And even
um
this is not that I just kind of get
stuff in the pen
and it's going to taste fantastic so I
got this last scoop in
last scoop of dumpling batter oh we'll
let go there we go
lid back on back in the oven for 10-15
minutes
hey Glenn let me get the door for you
okay this is gonna be hot hey friends
oh
chicken cooked in milk with dumplings
dumplings so
I have Forks the dumplings just happen
to be the next recipe down after the
chicken cooked in milk so I thought
knife I'm gonna I'm gonna do them
together because you know it's
links they're probably meant to go
together they probably are meant to go
together oh
sorry I'm super excited about dumplings
it's gonna be hot okay
Glenn's warning me it's going to be hot
it's dumpling
and a piece of chicken
look at that sauce
that's a good looking sauce okay
is this where we wait we once uh we once
we once uh filmed with a tea master in
Hong Kong and and her her thing at the
table was if the tea is too hot to sip
right away
talk nicely amongst your friends
all the time Phil wait for it to cool
down a little bit so tell me do you have
more stories to tell me about this uh
chicken and dumplings
um no no so much for the taco
other than cooking in milk
um cooking chicken in milk is something
that goes back like you know
it's one of those chicken and egg things
which came first which you know and who
cooked chicken and milk first because
it's so long ago
that's a good looking dumpling okay
I just cut it up I'm hoping that you
know that idea of an increased surface
area will allow it to cool faster get in
with the chicken oh you committed I
can't believe you committed how hot is
it
I mean it's just chicken
that's a good juicy chicken
on the dumpling
that's chicken and dumplings I could
have gone a little heavier with the um
herb de Provence in the dumpling I just
sprinkled it in it didn't call for
anything but the sauce that's some great
sauce to put over you know potatoes or
other vegetables or just spoon it on top
of your chicken and dumplings chicken
and dumplings and then you know have a
stack of sliced white bread in the
middle of the table like when I was a
kid
peeling off the slices and dipping it in
in the sauce
go ahead that's a solid recipe
and can I say that I really like
dumplings and biscuits cooked in the
sauce but it's still a little bit
they're a little bit gooey right they're
not like baked biscuits I love them
so that is a solid solid recipe solid
starting point
1928
it's a little simple in terms of
flavorings
which allows you to take the flavoring
in almost any direction that you want
you know you
I use derivative Provence because it
goes really well with chicken but you
could put anything in there and play
with those flavors as always
okay
um
pretty good recipe book pretty good
recipe thanks for stopping by see you
again soon