Chicken And Dumplings With Bacon Food

BACON CHICKEN AND DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

BEST BACON CHICKEN AND DUMPLINGS

Steps:

• Directions:.
• Place bacon in a large deep skillet.
• cook over medium high heat until evenly brown.
• Drain, crumble and set aside; reserve bacon drippings.
• Add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper.
• Stir in corn and simmer all together for 15 minutes.
• Pour in half and half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well.
• Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another ten minutes covered.
• Do not stir while biscuits are cooking or they will fall apart.
• serve hot and enjoy.

CHICKEN AND DUMPLINGS WITH BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and saute' for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture.
• Reduce heat and simmer for 10 minutes uncovered. Carefully turn dumplings and cook another 10 minutes covered.

CHICKEN AND DUMPLINGS

Steps:

• Cover the chicken with water and bring to a boil in a large dutch oven or pot.
• Add 1 1/2 tsp. salt.
• Add 1/2 tsp. pepper.
• Add garlic powder, dried thyme and ground red pepper.
• Add desired amount of chopped onion, celery and carrot (optional).
• Cover, reduce heat, and simmer 1 hour.
• Remove chicken, saving broth in dutch oven. Allow to cool.
• Skim fat from broth. (I cook the chicken the night before and pour the fat into a container and refrigerate overnight; it is easier to skim the fat this way.)
• Bring broth to a simmer.
• Skin, bone and coursely chop chicken.
• Add chicken, bouillon and remaining salt & pepper to broth.
• Return to simmer.
• TO MAKE DUMPLINGS...
• Combine flour and poultry seasoning in a bowl.
• Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
• Add milk, stirring until dry ingredients are moistened.
• Turn dough onto a lightly floured surface.
• Roll out to 1/8 inch thickness.
• Cut into 1 inch pieces.
• Bring broth to a boil.
• Drop dumplings, a few at a time, into boiling broth.
• Stir gently.
• Reduce heat, cover and simmer...stirring often, for about 25 minutes.
• ENJOY THIS SOUTHERN "COMFORT" FOOD ON A COLD DAY!

CHICKEN AND DUMPLINGS

Steps:

• Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack.
• In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd), transferring it to a plate as done, about 5 minutes on each side.
• Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes.
• Make dumplings while chicken is cooking:
• Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended.
• With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 9 minutes. Sprinkle in peas and cook until dumplings are done, about 3 minutes more. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf.

CHICKEN AND DUMPLINGS (LOW-FAT)

Steps:

• Coat large dutch oven with cooking spray.
• Add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add bacon bits.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.