A Little Comfort in the New Year ~ From Chef Andy Mueller

[Galley 57 is open both New Year’s Eve and New Year’s Day.  Full menu plus Perch on Friday, and Prime Rib on Saturday.  Reservations are strongly recommended.]

Most of the time I don’t mind waiting for slow cooked comfort.  Cuts of beef in a rich and hearty stock, slowly getting tender in a crock pot can make any house feel like home with the aromas that fill the air.

Sometimes, however, it’s nice to have a few arrows in your recipe quiver that scream comfort without the wait. 

This recipe for chicken and dumplings is a grand slam that comes together quickly, is easy to prepare, and is the definition of comfort.

We’ve probably all had a serving of chicken soup while nursing a cold, and it’s not just the flavor that makes us feel a bit better.  It’s well-documented that chicken contains an amino acid called cysteine.  This protein builder is known to act as an anti-inflammatory that helps when we are congested by thinning out the layers in the lungs that make us feel miserable.

Throw in carrots, onions, and celery, simmer in a hearty chicken stock, and you have one of the tastiest ways to knock that cold – out cold.

 The shortcut to this recipe is two fold:  I use an already cooked rotisserie chicken, and for the dumplings, I turn to the Dough Boy;  Ready-to-bake home style biscuits in a tube make a delicious dumpling when simmered in the broth.

Total prep time is less than fifteen minutes and cook time is about the same.  In thirty minutes you can have the quickest comfort dish I can think of, and this time of year, something warm, filling, and comforting is a great way to start the year off on the right track.

Merry Christmas and Happy New Year – Enjoy!

Chef Andy’s Chicken & Dumplings

In a large kettle add:

12 cups chicken stock

Bring to a boil, and then add:

4 large carrots, cut on a bias
4 stalks celery, cut on a bias
1 large onion, diced
1 tsp ground sage
2 tablespoons chopped fresh parsley

If you are using a hot rotisserie chicken, wait until just before serving to add to the kettle.  If you are using leftover cooked chicken that is cold, cut the chicken into large pieces and add to the kettle.

Using 1 entire tube of premade home style biscuit dough, cut each disk into six small pieces and add to the simmering liquid.  Simmer uncovered for 5 minutes, cover and simmer for another 5 to 6 minutes, or until dumplings are fluffy and slightly firm, but be careful not to overcook as the dumplings will start to fall apart.

If you are using a hot freshly prepared rotisserie chicken, now is the time to add it to the simmering kettle of tasty goodness.

If you want to remove all the bones, that’s up to you.  I leave them in as they provide tremendous flavor and depth to the dish.

Turn off heat and let rest for five to ten minutes to let the flavor marry and all the glutens form the simmering biscuits slightly thicken the broth.

Serve as a soup like stew in large bowls and kick back in comfort – Enjoy!

Galley 57

It’s a Wisconsin supper club tradition to visit with friends, neighbors, and co-workers for a drink before dinner.  Chef Andy likes to say: “what’s old is cool again.”  His parents’ generation enjoyed drinks like old fashioneds (whiskey or brandy).  That tradition was lost by a generation, but now “old fashioned” drinks like these are in fashion again!  Young professionals and older adults alike are calling Galley 57 the “home of the $3 old fashioned.”  That’s right, every dinner is special at Galley 57 when it kicks off with a homemade old fashioned.  One of the secrets (not anymore) to a great old fashioned is the cherry.  Galley 57 uses only the finest cherries.  You won’t find a store-bought maraschino cherry in your old fashioned at Galley 57, rather you will delight in a drink with a wild Italian Amarena cherry.  If you’ve never tried one, come in for a taste test!