North Carolina Chicken And Pastry Food

CAROLINA-STYLE BARBECUE CHICKEN

Carolina-Style Barbecue Chicken image

The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Steps:

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams

EASY CHICKEN-N-PASTRY

Easy Chicken-N-Pastry image

Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use Anne's Dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.

Provided by Zewbiedoo

Categories Stew

Time 1h

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chicken
1 -2 bay leaf
water
salt and pepper
1 (1 1/2 lb) box frozen dumplings, strips
1 can campbell cream of chicken soup

Steps:

Rinse chicken and discard giblets.
In a large pot boil the chicken with bay leaves, salt and pepper.
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
Remove from heat, cover and let stand 15 minutes before serving.
I serve this with cornbread; green peas are a good side dish.

Nutrition Facts : Calories 197.3, Fat 14.3, SaturatedFat 4.1, Cholesterol 62.5, Sodium 181.6, Carbohydrate 1.4, Sugar 0.1, Protein 14.8

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