Houstonist is excited about the cold snap. Now that the mercury has dipped below sixty degrees, it is perfect weather for those winter one-pot wonders we love. Hearty soups, stews, gumbo, chili and our beloved chicken & dumplin's. Nothing warms the cockles of one's heart like serious "down home" comfort food, and this recipe is easy to make and delicious. Whether we get iced in, or just complain bitterly about being cold for a few days - we plan on getting our dumplin' on. So, cook up a big pot of these, invite your friends over (at least the ones who live close enough not to fear the potentially icy overpasses) and share some home cooking.

Chicken & Dumplin's
1 chicken, cut into 8 pieces (or a pkg of mixed pieces or 4-6 bone-in, skin-on titties breasts
1 medium onion, roughly chopped
2-3 carrots, scraped and cut into 1" pieces
2-3 ribs of celery, cut into 1" pieces
1-2 teaspoons minced garlic (or 2-3 cloves - to taste)
1 1/2 teaspoons poultry seasoning (or 1 teaspoon each, minced fresh rosemary, thyme and oregano - if you have fresh tarragon, it's a nice addition)
3 quarts water
salt/pepper to taste

In a large dutch oven, bring all ingredients to a boil. Lower to a gentle boil and skim the surface until the water no longer "foams". Continue to simmer until the chicken is tender - remove, cool and de-bone meat, cutting into bite-sized pieces. If desired, you can strain the broth to remove the cooked vegetables, we like to leave them in. While the chicken is cooling, make the dumplings, as follows:

2 cups flour (do not use self-rising)
1/2 teaspoon salt
2 1/2 teaspoons shortening
2/3 cup milk

Combine flour, salt and shortening, cutting the shortening in so that the mixture looks like it has small peas in it. Add milk, mixing with a fork or spoon, until you have a stiff dough, that is not sticky (you'll need to get your hands in it at the end - add a little flour if needed).

Roll out the dough on a floured surface until it is a quarter-inch thick. Flour the top and rolling pin, it helps. Cut dough in to half-inch squares (we put the squares back in the dough bowl, for convenience).

Bring broth to a rolling boil and drop the dumplings in a few at a time. Reduce to a simmer and add chicken. At this point, you have options! 1). Dig in. 2). Add green peas if you like them and want more veggies in the mix. We recommend, 3). Add a cup of water you have whisked almost a half cup of flour into, until smooth. Then stir gently, but kinda like crazy, to incorporate the flour/water, and simmer until thickened - this will make the final outcome creamier and less like chicken soup. Re-tests for seasonings.

If you choose to use boneless/skinless chicken, add two tablespoons of Knorr's Caldo de Pollo to increase the flavor of your broth. There is some scuttlebutt that you can just use cut flour tortillas - we don't subscribe to that theory, or the one about cutting up whomp biscuits (the kind where all you do is whomp the can open and cook). We like heat, we add a minced habanero or other hot pepper when the mood strikes.