Chicken Barley Chili

We had this last night and all loved it. It's great on a cold and blustery night.

3 can low sodium chicken broth

1 cup salsa

1 cup barley

1 Tbs. chili powder

1 tsp. cumin

1 can black beans

1 cup frozen corn

2-3 cups cooked chicken, cut into small pieces

1. Combine broth, salsa, barley, chili powder, cumin and beans. Bring to a boil, reduce heat and simmer for 40 minutes.
2. Add chicken and heat through.
3. This is great as is, but it's also wonderful served with grated cheddar, avocado and tortillas.

Chicken & Bean Main-Course Dip

My friend Maria passed on this recipe because her kids gave it rave reviews. Having made it the other night, we concur. It's awesome! It didn't come with a name, so we decided to call it "Chicken Dip" because you eat it on corn chips. If someone has a better name, let me know.

6-9 boneless, skinless chicken thighs, cut into bite sized pieces (If you choose to use breasts instead of thighs, increase the amount of salsa to 1 1/2 cups since breasts are dryer.)

1 can black beans, rinsed

1 cup salsa (use one that's a little spicy or it may come out kind of bland)

1 cup frozen corn

Corn chips

1. Put chicken in crockpot; it's okay if it's still frozen. Top with beans, salsa and corn.
2. Cover and cook on low for 6-9 hours, or high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen and how big the pieces are. Check on it at the minimum number of hours so that it doesn't get dried out.
3. Serve with corn chips used as dippers.

Potato Chip Chicken

This recipe will work with any kind of cut-up chicken: boneless breasts; quarters; legs; wings, etc. Just modify the cooking time -- if it's got a bone, it's going to take longer.

2 lbs chicken, skin removed (or however much your family will eat at dinner)

1 egg, beaten in a bowl

1/4 cup milk

1 cup flour

salt and pepper

2-3 cups potato chips, crushed (my kids also love the BBQ flavored ones)

1/2 cup grated parmesan cheese

1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
   
2. Mix flour, salt and pepper in a wide bowl. 
3. Combine egg and milk in a bowl.
4. Mix crushed potato chips and cheese in a wide bowl.
   
5. Dip chicken pieces in flour until covered. Then dip in the egg wash. Finally, place in the potato chips and turn making sure each piece is completely coated with chips. Place in single layer in a baking dish.
6. Bake until chicken is done -- 30-45 minutes for boneless breasts. Internal temperature should be around 150-160 degrees.

Chicken and Dumplings

I've never made chicken and dumplings before, but these tasted great and the kids ate everything without complaint. It's based on a recipe I saw in the Chicago Tribune for Chicken Fricassee, but I modified it to fit what I had in the fridge. (The original recipe called for dill in the soup and the dumplings. I didn't add any because I was out, but it would probably be good in both.)

Makes about 8 servings.

Chicken:

1/4 c. flour

salt and pepper

5 boneless, skinless chicken breasts, cut into quarters or thirds

1/4 c. olive oil

2 leeks, white part only, thinly sliced

1 onion, thinly sliced

4 ribs celery, sliced

1 granny smith apple, peeled, cored and sliced

2 cans low sodium chicken broth (15 oz each)

1 c. apple juice

Dumplings:

1 1/4 c. flour (I used whole wheat)

1/3 c. cornmeal

2 tsp. baking powder

1/2 tsp. salt

3 Tbs unsalted butter (frozen)

1 c. milk

1. Combine flour, salt and pepper in pie plate. Dredge chicken pieces. Heat 3 Tbs oil in Dutch oven. Cook the chicken in batches until browned, around 5 minutes per side. Remove to bowl.
2. Add remaining tablespoon of oil to Dutch oven. Add leeks and onions; cook unil lightly browned, scraping up the brown bits. Add the celery and apple slices; cook until slighly softened, 3-5 minutes. Add broth and apple juice, heat to a simmer. Return chicken pieces to the pan. Cover. Cook 10 minutes.
3. For the dumplings, combine the flour, cornmeal, baking power and salt in a bowl. Grate butter on largest side of a grater and add to flour. Stir with a fork until butter is coated. Add the milk , stirring until just combined.
4. Scoop the dumpling mixture with a large spoon (I used a soup spoon) onto the chicken mixture. Cover and cook over low heat until a toothpick inserted in the center of one comes out clean, 15-18 minutes.