Is Po Folks a franchise?Ĭountry entertainers Conway Twitty and Bill Anderson have acquired the franchise rights for Po Folks family restaurants in Oklahoma and the Texas Panhandle, with plans to build their first restaurant in Oklahoma City.ĭid Burt Reynolds Own Po Folks Restaurant? As a result, the Po’ Folks restaurants were sold, and the remaining assets continued to operate as DavCo. Krystal later merged Po’ Folks with DavCo, a division of the company that franchised Wendy’s restaurants. Peter Sosthiem purchased them after the corporation liquidated, and they continue to prosper in the Panama City/Pensacola region. Seven Po Folks diners remain in operation, all in the Florida panhandle.
Then cover with chicken and dumplings, and enjoy! If you like this, try putting any kind of soup on top of mashed potatoes. First, place a large spoonful of mashed potatoes into your bowl. When the dumplings are to your liking, turn the heat off to the stew and remove the celery stalk. Add in 2 tablespoons of butter, a splash of milk or cream, and salt and pepper to taste, and mash again. Drain away water, and mash with a potato masher. Cook on high for 15-30 minutes, until potatoes split apart when plucked with a fork. Use either more stock in a box, or water and some chicken bouillon cubes (2 should suffice). Fill to covering the chunks in a medium sauce pan. Peel and chop potatoes into 1 inch cubes. Stir often.Ĥ-6 medium Yukon Gold, Red Bliss, or Idaho potatoesĬhicken Stock (or water and a couple of bouillon cubes)
Simmer another 20-30 minutes until thick. The dumplings will swell at first, and then slowly shrink as they partially dissolve to thicken the stock. When ready, use a regular tablespoon to create rounded mounds, and drop directly into your stew. Stir well until smooth, then let the dough rest for 5-10 minutes. If you fancy onion, this would be the time to add it, but I don’t think it needs it.Īdd in chicken broth (stock in a box is fine for this), parsley and celery stalk, and allow to simmer for 15-20 minutes at least.įor dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Add in diced carrots, allowing them to sweat down for a few minutes. Add chicken and allow to brown on all sides, for approximately 5-6 minutes. In a large stock pot or dutch oven, heat 1 tablespoon of oil (canola or olive is fine). Kosher salt, Lowry’s or Nature’s Season-All, black pepper to tasteĬut chicken thighs into bitesize chunks. But savory chicken n’ dumplings with mash will sort me out while there’s still snow in the forecast, in between mild Spring days.įor 4, or 2 with leftovers (and believe me, you’ll want leftovers)Ĥ-6 skinless chicken thighs, cut into bitesize chunksġ stalk of celery, whole (remove before serving) 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. In these last vestiges of Winter (I hope), we all still want this stick to your ribs fare. Chicken, Gravy, and Carbs? On top of more carbs? Oh yeah. I think this is what kept them so stalwartly in my memory. The signature dish at Po’ Folks? Stick to your ribs Chicken and Dumplings, served directly over creamy mashed potatoes. A quick googling told me these restaurants still exist throughout the Southeast, but they’re no longer in Texas. Mom and Dad loved this place because they welcomed kids, and they were cheap enough (hence the name). One of the first restaurants I ever remember vividly liking and wanting to go to was a homey old place called Po’ Folks. And the things that take you back to being a kid, like the foods of your childhood. Turning 30 had me thinking a lot about when I was a kid. 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. You’ll notice the Christmas tree lights in the background… Bad blogger is bad.Īt the beginning of the month, we spent a week in Florida to celebrate my 30th birthday.
#Po folks restaurant update
I’ve even had the pictures for this update uploaded to flickr for nearly two months.
#Po folks restaurant full
I can only blame myself, full of procrastination and a roaring upper respiratory infection, for not updating sooner. Today was the first day in a very long time that some semblance of warmth enveloped Northern New Jersey.