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Need Help Getting My Chix/Dumplings From 'PG' to 'R'

JKSea | Nov 16, 2009 10:17 AM

My family has been enjoying my German grandmother's recipe for chicken and dumplings for many decades. It's nothing more than chicken stewed with green pepper, onion, celery, canned tomatoes, then strained and thickened with flour and milk. Family loves it and wouldn't even consider any change, but it's pretty bland for others. Frankly, the finished sauce looks and tastes like Campbell's tomato soup made with milk. I'd like to kick it up a bit without changing the basic taste. I have no experience with bottled hot sauces, but was thinking that adding some at the end might be a way to go. Good idea? There are literally dozens of hot sauces on my grocer's shelf, but I don't know how to choose. Some seem to have a vinegar base (probably not a good idea?), others range from mild to deadly. If this is a good route to go, can anyone suggest an appropriate sauce to complement and pick up my chicken without turning it into a completely different dish? Other ideas welcomed, too. Thanks!

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