chicken and dumplings
INGREDIENTS:
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk
PREPARATION:
Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside
Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.What's the best recipe for a chicken stew?
don't use breast unless that's all you're willing to eat as it can become dry and isn't as moist and tasty as leg and thigh,so use the other cuts..fry sum chopped celery,onion,carrot and once sweated down add your chicken(flour it first to add thickness to the gravy),brown then add enough chicken stock to cover,add a couple of bay leaves and a spoonful of dried thyme and salt and pepper..simmer on the hob or in the oven for an hour
Cut up a whole chicken (or buy already cut). Wash %26amp; dry with paper towels. Sprinkle salt, pepper, paprika on the meat. Brown the chicken in a dutch oven in a little oil. Add garlic, onions and cook for a minute or two. Then add everything else. Cover and slow stew for 1 hour.
2 Tbsps. olive oil
1 chicken
4 cloves garlic, minced
1 red onion chopped
3 cups crushed tomatoes
1 Tbsp. tomato paste
1/2 cup dry white wine
1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
1/2 tsp. salt/pepper to taste
2 Tbsps. olive oil
8 skinless chicken thighs
4 cloves garlic, minced
3 cups recipe-ready crushed tomatoes
1 Tbsp. tomato paste
1/2 cup dry white wine or chicken stock
1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
1/2 tsp. salt (optional), or to taste
3 cups chicken stock Some people like to add carrots, potatoes, celery, rice etc. but I don't. If you want those add them to stew about after 45 minutes and then cook 40 more minutes or till done/ You should cook this early so it can sit for an hour of more before you serve it to get maximum flavor. Well it's actually better the next day to me!!!! Noodles will only take 15 minutes or so to cook if you add them!
First take all skin off chicken then put chicken pieces in pot with some barley onions, carrots and 2 chicken stock cubes broken upand celery and if you like you can put potatoes in also but optional boil for quite a long time 2 hours approx I do mine in a pressure cooker so it does not take so long and hey presto you have very nourishing chicken stew. When it is cooked thoroughly you can place some dumplings on top to cook cover with some tinfoil and it makes it succulent enjoy from Shirley
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 green bell pepper, chopped
2 garlic clove
4 small potato, cut into 1/2 inch cubes
28 ounces tomato
1/2 cup water
1 cup frozen green bean
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
15 ounces cannellini beans
Brown chicken in hot oil over medium high heat. Remove from pan and set aside.
Add green pepper and garlic to pan and cook on medium heat for 5 minutes.
Add canned tomatoes, water, green beans, potatoes, Italian seasoning, salt and pepper.
Return chicken to pan. Bring to boil, then cover and simmer on med/low heat for about a half hour or until potatoes are tender.
Stir in the cannellini beans. Enjoy.
Tried And True Chicken Stew
Recipe Ingredients
5 or 6 chicken breasts 3 Chicken cubes
potatoes
Carrots %26amp; veg.
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. parsley flakes
1/4 tsp. basil flakes
Recipe Directions
Cook first six ingredients together in enough water to cover chicken for about 1 hour. Then put in your potatoes, carrots, or any other vegetables you wish to use. Cook until vegetables are done and then thicken broth to make gravy. Place oven on 350 degrees F. And Voila!
Cut up a whole chicken (or buy already cut). Wash %26amp; dry with paper towels. Sprinkle salt, pepper, paprika on the meat. Brown the chicken in a dutch oven in a little oil. Add garlic, onions and cook for a minute or two. Then add everything else. Cover and slow stew for 1 hour.
2 Tbsps. olive oil
1 chicken
4 cloves garlic, minced
1 red onion chopped
3 cups crushed tomatoes
1 Tbsp. tomato paste
1/2 cup dry white wine
1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
1/2 tsp. salt/pepper to taste
2 Tbsps. olive oil
8 skinless chicken thighs
4 cloves garlic, minced
3 cups recipe-ready crushed tomatoes
1 Tbsp. tomato paste
1/2 cup dry white wine or chicken stock
1/2 tsp. rosemary, or 2 Tbs. fresh, chopped
1/2 tsp. salt (optional), or to taste
3 cups chicken stock Some people like to add carrots, potatoes, celery but I don't. If you want those add them to stew about after 45 minutes and then cook 40 more minutes or till done/ You should cook this early so it can sit for an hour of more before you serve it to get maximum flavor. Well it's actually better the next day to me!!!!
i just follow the recipe for beef stew and substitute the beef with chicken. i think i like chicken curry stew better though...oh and if im using the beef stew recipe i will add a can of olives to make chicken olive stew. yummy!
some chicken and some stew works well. but no real best recipy coz all versions taste crap...keep to beef
My grandma considered this chicken stew, enjoy!
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
Here are several recipes:
http://www.cooks.com/rec/search?q=chicke鈥?/a>
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