Lady And Sons Chicken And Dumplings Paula Deen Food

PAULA DEEN CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.
• Add the flour and stir constantly for 2 minutes. Pour the chicken broth in and bring to a boil.
• Stir in the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.
• Bring the soup to a boil and reduce heat to medium-low. Cover the pan and let the mixture simmer, stirring occasionally. Cook for 30 minutes or until the dumplings are tender.
• Mix in the chicken, thyme, and parsley and continue to cook for 10 more minutes. Serve hot, and enjoy!

CHICKEN & DUMPLINGS

Steps:

• Chicken:
• Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
• Dumplings:
• Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
• Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10 x 15-inch baking pan.
• In a shallow dish, combine buttermilk and egg.
• In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
• Dip chicken in buttermilk, then in flour.
• Place skin side down in melted butter.
• Turn to coat and leave skin side up.
• Sprinkle with pecan halves.
• Bake for 1 1/4 hours.

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)

Steps:

• For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
• Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
• For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
• In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
• Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
• Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
• To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.