Chicken Fricassee And Dumplings Food

CHICKEN FRICASSEE WITH HERB DUMPLINGS

Steps:

• Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
• Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
• Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
• Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
• Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
• Serve with tossed salad and apple pandowdy.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
• Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

CHICKEN FRICASSEE WITH TOMATO BASIL PILAF

Steps:

• Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
• While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
• When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CHICKEN FRICASSEE AND DUMPLINGS

Steps:

• Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
• Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
• Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
• Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
• Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
• Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
• Add the white sauce (or can of cream of chicken soup) and frozen peas.
• Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
• Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
• Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
• Serve while hot.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
• In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
• Drop chicken pieces in one or two at a time and shake to coat.
• Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
• As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
• Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
• Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
• Add flour'd vegies to soup pot with chicken.
• Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
• Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
• Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
• Mix together 1/3 cup milk and bisquick.
• The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
• Cover and cook for 10 minutes or until dumplings have set.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Wash chicken pieces and pat dry.
• Mix 1 cup flour, the salt, pepper and paprika.
• Coat chicken with flour mixture.
• Heat thin layer of shortening or salad oil in large skillet; brown chicken on all sides.
• Drain off and reserve fat.
• To chicken in skillet, add water and if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
• Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding more water if necessary.
• Remove chicken to warm platter; keep warm.
• Pour off and reserve liquid in skillet.
• To make gravy; heat 3 tblsp reserved fat in skillet.
• Blend in 3 tblsp flour.
• Cook over low heat, stirring until mixture is smooth and bubbly.
• Remove from heat.
• Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Return chicken to gravy.
• Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
• Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• To make Dumplings: Measure flour, baking powder and salt into bowl.
• If desired, add 3 tblsp snipped chives.
• Cut in shortening thoroughly until mixture looks like meal.
• Stir in milk.

CHICKEN FRICASSEE WITH CHIVE DUMPLINGS

Steps:

• Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
• To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 - 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
• To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
• For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)

Steps:

• Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
• In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
• Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
• Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
• Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
• Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.