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The 1930s brought about the humble yet fulfilling Chicken and Dumplings. This dish reflected the economic struggles of the Great Depression, relying on less expensive ingredients. Shredded chicken was boiled and combined with a simple mirepoix of onions, carrots, and celery, with the addition of homemade dumplings to create a hearty meal.
Although some testers struggled with the unique texture of the dumplings, the rich broth and nostalgic elements helped secure a favorable reception.
1940s: Chicken Cordon Bleu
As the world was engulfed in World War II, the 1940s introduced Chicken Cordon Bleu. The dish featured chicken breasts wrapped around ham and cheese, breaded, and fried until golden brown. It was straightforward to prepare, and the results were tantalizing.