Po’ Folks Chicken n’ Dumplings

Today was the first day in a very long time that some semblance of warmth enveloped Northern New Jersey. It was absolutely glorious. I can only blame myself, full of procrastination and a roaring upper respiratory infection, for not updating sooner. I’ve even had the pictures for this update uploaded to flickr for nearly two months. You’ll notice the Christmas tree lights in the background… Bad blogger is bad.

At the beginning of the month, we spent a week in Florida to celebrate my 30th birthday. 30 isn’t so bad, so far. There are some things I thought I would have accomplished by now, but there are even more that I never imagined would be under my belt, so I really can’t complain.

Turning 30 had me thinking a lot about when I was a kid. And the things that take you back to being a kid, like the foods of your childhood. One of the first restaurants I ever remember vividly liking and wanting to go to was a homey old place called Po’ Folks. Mom and Dad loved this place because they welcomed kids, and they were cheap enough (hence the name). A quick googling told me these restaurants still exist throughout the Southeast, but they’re no longer in Texas.

The signature dish at Po’ Folks? Stick to your ribs Chicken and Dumplings, served directly over creamy mashed potatoes. I think this is what kept them so stalwartly in my memory. Chicken, Gravy, and Carbs? On top of more carbs? Oh yeah.

In these last vestiges of Winter (I hope), we all still want this stick to your ribs fare. I’d be lying if I said I wasn’t dreaming of when the deck won’t be covered in snow, the grill within easy reach, and a steak sizzling upon it. But savory chicken n’ dumplings with mash will sort me out while there’s still snow in the forecast, in between mild Spring days.

Enjoy it, dolls.

Comments

  1. says

    For a short time, Po’ Folks existed here in California too. I remember being so impressed with the lemonade served in mason jars!

    For a nice thick gravy, in a salad dressing shaker or old olive jar I shake a couple of tablespoons of flour up with a cup or so of milk (whole if you have it, or shhhhh half n half…)

    remove the chicken from the pot right before the dumpling stage, then whisk the flour/milk mixture into the cooking liquid. The gravy should thicken slightly almost like you whisked in a roux, but without all the roux fuss… add back the chicken and then cook the dumplings in this new, thicker liquid…

    it’s like liquid, chicken-flavored silk.

  2. Fer from the south says

    While I’m sure this is a good recipe, this is a far cry from Po’ Folks Chicken n Dumplings. The first dead give away is the chicken. Folks Chicken is slow cooked and pulled not cubed. The second give away is carrots. There are none in chicken and dumplings. This sounds like a good start to pot pie!

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