I thought my first post should be something that I do best (baking), but my mother-in-law has been craving a batch of Chicken and Sliders and I was only too happy to oblige. This is the ultimate in comfort food and, since it barely reached 70 degrees here today, we could use a little comfort!
Chicken and Sliders is a French Canadian dish that was born during the Great Depression (how fitting that we still love it now). The "sliders" are actually homemade noodles, or dumplings. My mother-in-law's(Alice), grandmother taught her how to make Chicken and Sliders all those years ago and she has been making it for her family ever since. Unfortunately, as Alice has gotten older (she'll be 87 next month!), she has been unable to do any of the cooking that her family has come to expect. So it is up to me to learn how to make her fabulous meals and share them with my husband's siblings. Ha--they better be nice to me!
First I started by coarsly chopping up some celery, carrots and onion. I'm not much for measurements for some of these things. I probably used 3 stalks of celery, 6 or 8 baby carrots and a half of a large Vidalia onion. I put those in a stock pot with a couple of chicken boullion cubes, 3 bay leaves and 2 cloves of crushed garlic.
To this I added my chicken. I used 4 chicken thighs, with the skin, and two skinless, boneless chicken breasts. Ideally, I would have used a whole cut-up chicken, but this is what I had (remember, this is a depression meal....use what you have, sweetie).
Then I filled the pot with enough water to cover the chicken and then some. I added salt (very little, since the boullion cubes are loaded with it), pepper, and Italian seasoning and brought the whole thing to a boil. Next, I turned the heat down to "simmer", covered the pot and let it cook until the chicken was very tender, about 2 hours.
Once the chicken was tender, I removed it from the broth, took the skin and bones off, and broke it into large chunks. Well, some of it broke into small chunks, but you know what I mean. I put this in the refrigerator for later.
Here comes the most important part of making this dish----the sliders. First, I strained the broth into a large bowl through a colander in order to remove the vegetables and the bay leaves. Then, I saved one cup of the broth, putting it aside to cool. The broth went back into the pot to be used when the sliders were ready.
I put 3 cups of flour into a large bowl and made a well in the middle. To this I added the reserved, cooled broth and 2 beaten eggs. With a wooden spoon, I mixed this into a sticky dough.
Then, I turned the dough onto a floured surface, added a bit more flour and lightly kneaded it until it was no longer sticky. Next, I rolled it out fairly thin and sprinkled a little more flour over the top.
Using a pizza cutter, I cut the dough into long strips. These can be uneven, it matters not.
I brought the broth back to a rolling boil and added all of the sliders, then reduced the heat to "simmer", covered the pot and let the sliders cook for about 25 to 30 minutes. Quite honestly, I made them a little too thick, but they turned out OK anyway.
After the sliders are cooked, you can add the chicken back in. You can also make a roux, with a little flour and broth, and add that back into the broth if you want a thicker "gravy" for the sliders to swim in.
And there you have it. Chicken and Sliders. Want to add even more comfort to your meal? Simply serve your Chicken and Sliders over mashed potatoes. And have something chocolaty for dessert. :)