Neelys Chicken And Dumplings Food

CHEF JOHN'S CHICKEN AND DUMPLINGS

Chef John's Chicken and Dumplings image

Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

1 (3 to 3 1/2 pound) whole chicken
2 ½ quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
½ teaspoon cayenne pepper, or more to taste
½ cup creme fraiche
½ cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Steps:

Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 59.7 g, Cholesterol 217.2 mg, Fat 36.8 g, Fiber 3.6 g, Protein 43.7 g, SaturatedFat 14.3 g, Sodium 1011.9 mg, Sugar 6.2 g

NEELY FAMILY SPICY FRIED CHICKEN

Neely Family Spicy Fried Chicken image

I haven't tried this recipe yet, but then again, every recipe I have tried from the Down Home with the Neelys show on the Food Network has been a hit. Let me know what you think.

Provided by Cristina Barry

Categories Chicken

Time 2h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 1/2 lb) broiler-fryer chickens, cut into 10 pieces
salt & freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
peanut oil, for frying

Steps:

Season the chicken with salt and pepper and place in a casserole dish.
In a nonreactive bowl, mix buttermilk, hot sauce and cayenne.
Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
Preheat a deep-fryer to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper.
Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.
Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

Nutrition Facts : Calories 531, Fat 23.1, SaturatedFat 6.9, Cholesterol 111.3, Sodium 322.6, Carbohydrate 42.9, Fiber 1.7, Sugar 6.3, Protein 35.6

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