Chicken and dumplings?!
ok I always get some good recipes from here so im looking for another, i need the best recipe you got for chicken and dumplingsWww@FoodAQ@Com
Answers:
Items needed: chicken-whole or pieces and large package of frozen biscuits (thawed)
use only chicken with bones in!. In a large dutch oven/boiler, cover chicken completely with water and make sure it has plenty of liquid while boiling!. add salt, pepper, on-two bay leaf, garlic powder!. (optional: carrots and celery) boil chicken about 45 minutes until done then remove chicken pieces from broth to cool!.
bring broth to a rolling boil and pinch pieces of biscuits and add to the broth where it is rolling!.
stir occasionally to avoid sticking!. when you have all the biscuits in turn heat down to simmer for about 30 minutes and season with salt and pepper!. add chopped chicken back in and simmer another ten minutes!. taste and re-season if needed!.Www@FoodAQ@Com
use only chicken with bones in!. In a large dutch oven/boiler, cover chicken completely with water and make sure it has plenty of liquid while boiling!. add salt, pepper, on-two bay leaf, garlic powder!. (optional: carrots and celery) boil chicken about 45 minutes until done then remove chicken pieces from broth to cool!.
bring broth to a rolling boil and pinch pieces of biscuits and add to the broth where it is rolling!.
stir occasionally to avoid sticking!. when you have all the biscuits in turn heat down to simmer for about 30 minutes and season with salt and pepper!. add chopped chicken back in and simmer another ten minutes!. taste and re-season if needed!.Www@FoodAQ@Com
4 large skinless, boneless chicken breast halves - cut into strips
4 cubes chicken bouillon
2 stalks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
2 cups all-purpose flour
1 egg
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup cornstarch, to thicken broth
Bring a large pot of salted water to a boil!. Add chicken, bouillon, celery, parsley and salt and pepper to taste!. Cook for 45 minutes or until chicken is no longer pink inside!. Reduce heat to low and continue to simmer!.
To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl!. Mix well and roll dough out on a floured surface!. Cut into small squares and drop into boiling chicken broth!. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth!. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy!.
Yield: 8 servingsWww@FoodAQ@Com
4 cubes chicken bouillon
2 stalks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
2 cups all-purpose flour
1 egg
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup cornstarch, to thicken broth
Bring a large pot of salted water to a boil!. Add chicken, bouillon, celery, parsley and salt and pepper to taste!. Cook for 45 minutes or until chicken is no longer pink inside!. Reduce heat to low and continue to simmer!.
To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl!. Mix well and roll dough out on a floured surface!. Cut into small squares and drop into boiling chicken broth!. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth!. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy!.
Yield: 8 servingsWww@FoodAQ@Com
Chicken and Dumplings Recipe
Potatoes make the dumplings light and airy while an amber lager beer lends richness to the chicken stew!. Do not miss the variations!. Turkey may be substituted for the chicken!. The instructions may appear lengthy, but this is easy to make!.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
1 pound medium baking potatoes, preferably russets, scrubbed
2 teaspoons salt
1/8 teaspoon grated nutmeg
2 large boneless, skinless chicken breasts (about 1 pound), halved
4 boneless, skinless chicken thighs (about 1 pound)
1/2 teaspoon freshly ground black pepper
2 Tablespoons canola or other vegetable oil
1 large onion, chopped
2 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1 garlic clove, minced
1/3 cup plus 1 Tablespoon all-purpose flour
One 12-ounce bottle beer, preferably an amber lager
2 teaspoons fresh thyme
2 teaspoons minced fresh sage
2 cups chicken stock
1 bay leaf
1 Tablespoon cornstarch
Preparation:
Bring a medium pot of salted water to a boil!. Add the potatoes and cook until tender when pierced with a fork, about 40 minutes!. Drain and cool just until you can handle them!. Slip the skins off with your fingers or a paring knife, then press the potates through a potato ricer into a large bowl!. Stir in 1 teaspoon of the salt and the nutmeg, then set aside!.
Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper!. Heat a large saucepan or Dutch oven over medium-high heat!. Swirl in the oil, then add the chicken breasts to brown them, about a minute per side, turning them with tongs or a spatula!. (If you shake the pan immediately after they have gone in, they will not stick!.) Transfer the breasts to a platter and add the thighs to the pan!. Brown them, about a minute per side, then transfer to the platter with the chicken breasts!. Tent with foil to keep warm!.
Add the onion, celery, and carrots to the pan!. Cook until soft and fragrant, about 3 minutes, stirring constantly!. Stir in the garlic and cook for 30 seconds!. Sprinkle the 1 tablespoon flour over the entire mixture; cook for 15 seconds, stirring constantly!.
Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the mixture thickens, about a minute!. Stir in the thyme and sage, then the stock and bay leaf!. Let the sauce come to a simmer, then add the chicken breasts and thighs along with any accumulated juices!. Cover, reduce the heat to low, and cook for 15 minutes!.
Meanwhile, gently stir the 1/3 cup flour and the cornstarch into the potatoes with a wooden spoon just until smooth!. Do not beat!.
Discard the bay leaf from the stew!. Scoop up scant 1/4 cups of the potato mixture and lay them on top of the stew!. Do not cover the stew completely with dumplings -- rather, let them sit like clouds on its surface!. Cover and steam the dumplings for 10 minutes!. Let stand for 5 minutes, then serve!.
Yield: 4 servingsWww@FoodAQ@Com
Potatoes make the dumplings light and airy while an amber lager beer lends richness to the chicken stew!. Do not miss the variations!. Turkey may be substituted for the chicken!. The instructions may appear lengthy, but this is easy to make!.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
1 pound medium baking potatoes, preferably russets, scrubbed
2 teaspoons salt
1/8 teaspoon grated nutmeg
2 large boneless, skinless chicken breasts (about 1 pound), halved
4 boneless, skinless chicken thighs (about 1 pound)
1/2 teaspoon freshly ground black pepper
2 Tablespoons canola or other vegetable oil
1 large onion, chopped
2 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1 garlic clove, minced
1/3 cup plus 1 Tablespoon all-purpose flour
One 12-ounce bottle beer, preferably an amber lager
2 teaspoons fresh thyme
2 teaspoons minced fresh sage
2 cups chicken stock
1 bay leaf
1 Tablespoon cornstarch
Preparation:
Bring a medium pot of salted water to a boil!. Add the potatoes and cook until tender when pierced with a fork, about 40 minutes!. Drain and cool just until you can handle them!. Slip the skins off with your fingers or a paring knife, then press the potates through a potato ricer into a large bowl!. Stir in 1 teaspoon of the salt and the nutmeg, then set aside!.
Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper!. Heat a large saucepan or Dutch oven over medium-high heat!. Swirl in the oil, then add the chicken breasts to brown them, about a minute per side, turning them with tongs or a spatula!. (If you shake the pan immediately after they have gone in, they will not stick!.) Transfer the breasts to a platter and add the thighs to the pan!. Brown them, about a minute per side, then transfer to the platter with the chicken breasts!. Tent with foil to keep warm!.
Add the onion, celery, and carrots to the pan!. Cook until soft and fragrant, about 3 minutes, stirring constantly!. Stir in the garlic and cook for 30 seconds!. Sprinkle the 1 tablespoon flour over the entire mixture; cook for 15 seconds, stirring constantly!.
Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the mixture thickens, about a minute!. Stir in the thyme and sage, then the stock and bay leaf!. Let the sauce come to a simmer, then add the chicken breasts and thighs along with any accumulated juices!. Cover, reduce the heat to low, and cook for 15 minutes!.
Meanwhile, gently stir the 1/3 cup flour and the cornstarch into the potatoes with a wooden spoon just until smooth!. Do not beat!.
Discard the bay leaf from the stew!. Scoop up scant 1/4 cups of the potato mixture and lay them on top of the stew!. Do not cover the stew completely with dumplings -- rather, let them sit like clouds on its surface!. Cover and steam the dumplings for 10 minutes!. Let stand for 5 minutes, then serve!.
Yield: 4 servingsWww@FoodAQ@Com
Start by making the dumplings!.!.!.flour and water, make the dough real thick, put aside!. Get big pot and fill half full with water and add 2 cans of chicken broth to it!. Let come to boil and add celery, carrots, onions whatever you prefer, let boil adn cook for a few minutes like 5 then add your chicken (cooked and shredded before hand or out of a can), let boil for about 2 miutes then get large spoon and dip out spoon fulls of the dough and dropit in the boiling soup, try to determine the amount of dough you will need for the amount of people eating it!. Gently stir the dumplings around the pot when they start to all float then they are done!. Turn off and enjoy!. May want to add salt and pepper also!.Www@FoodAQ@Com
1 whole chicken
2 chicken bouillon cubes
4 cups bisquick
salt and pepper to taste
Place the bouillon cubes and whole chicken in a pot and bring to a boil!. Cook the chicken at a rolling boil for about 30-45 minutes until it is tender when pierced with a fork!.
Take the chicken out of the water and set the broth aside!. When the chicken is cool enough to handle, carefully shred the chicken into large or small pieces!. Set the chicken aside!.
In a bowl add the chicken broth a little at a time in a seperate bowl with the bisquick mix!. Add enough water so that the bisquick is moist but not complete liquid (about half of the broth!.) You are looking for pancake batter consistency (batter will be lumpy)
Place the chicken back into the remaining broth and turn the heat back up to medium high!. Salt and pepper the broth to taste and give it a quick stir!.
As soon as the chicken and broth start to come to a slight boil drop the bisquick in the pot with the chicken using a tablespoon!. Once you have carefully dropped all of the bisquick into the pot, cover and cook on medium for 15 - 20 minutes or until the bisquick dough looks like the inside of a biscuit when cut with a fork!.Www@FoodAQ@Com
2 chicken bouillon cubes
4 cups bisquick
salt and pepper to taste
Place the bouillon cubes and whole chicken in a pot and bring to a boil!. Cook the chicken at a rolling boil for about 30-45 minutes until it is tender when pierced with a fork!.
Take the chicken out of the water and set the broth aside!. When the chicken is cool enough to handle, carefully shred the chicken into large or small pieces!. Set the chicken aside!.
In a bowl add the chicken broth a little at a time in a seperate bowl with the bisquick mix!. Add enough water so that the bisquick is moist but not complete liquid (about half of the broth!.) You are looking for pancake batter consistency (batter will be lumpy)
Place the chicken back into the remaining broth and turn the heat back up to medium high!. Salt and pepper the broth to taste and give it a quick stir!.
As soon as the chicken and broth start to come to a slight boil drop the bisquick in the pot with the chicken using a tablespoon!. Once you have carefully dropped all of the bisquick into the pot, cover and cook on medium for 15 - 20 minutes or until the bisquick dough looks like the inside of a biscuit when cut with a fork!.Www@FoodAQ@Com
this is so easy that i am embarrassed to post it!.!.!.but it is one of the only meals my whole family will eat!.!.!.without a drop of leftovers!!
3 boneless, skinless chicken breasts
2-3 chicken bullion cubes
1 large family sized can of cream of chicken soup
flour tortillas
salt, pepper, and seasonings of your choice (sometimes i add basil or Cajun seasoning or hot sauce!.!.!.!.whatever your family likes)
put just enough cold water to cover chicken!.!.!.add bullion cubes and gently boil until chicken is cooked (save chicken stock that chicken was cooked in)!.!.!.!.!.cube chicken when cool enough to handle and set aside
add entire can of soup to your pot of stock!.!.!.bring to boil
cut flour tortillas into strips (usually 10 tortillas is enough)!.!.!.!.and drop!.!.!.one at a time!.!.!.into boiling water
add chicken back to pot and simmer approx!. 10 to 15 minutes until tortillas are soft
season to taste
its truly yummy!.!.!.!.give it a try :)Www@FoodAQ@Com
3 boneless, skinless chicken breasts
2-3 chicken bullion cubes
1 large family sized can of cream of chicken soup
flour tortillas
salt, pepper, and seasonings of your choice (sometimes i add basil or Cajun seasoning or hot sauce!.!.!.!.whatever your family likes)
put just enough cold water to cover chicken!.!.!.add bullion cubes and gently boil until chicken is cooked (save chicken stock that chicken was cooked in)!.!.!.!.!.cube chicken when cool enough to handle and set aside
add entire can of soup to your pot of stock!.!.!.bring to boil
cut flour tortillas into strips (usually 10 tortillas is enough)!.!.!.!.and drop!.!.!.one at a time!.!.!.into boiling water
add chicken back to pot and simmer approx!. 10 to 15 minutes until tortillas are soft
season to taste
its truly yummy!.!.!.!.give it a try :)Www@FoodAQ@Com
Hello here http://www!.cookreceipts!.com you can find it and many other recipes ;)Www@FoodAQ@Com