LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN
A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.
Provided by Krystal-Belle
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
- To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
- Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
- Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
- To serve, ladle chicken, gravy, and dumplings into warm bowls.
- Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
PAUL PRUDHOMME'S CHICKEN DIANE
This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.
Provided by Juju Bee
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta and set aside.
- Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
- Heat a skillet over a high fire until it's hot (about 4 minutes).
- Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
- Add mushrooms and cook 2 minutes.
- Add green onions, parsley, garlic and stock.
- Cook 2 more minutes or until the sauce is at a rolling boil.
- Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
- Cook for 3 minutes and add the cooked pasta.
- Stir and shake the pan to mix well.
- Serve immediately.
GRANDMOTHER PAUL'S FRIED CHICKEN
Make and share this Grandmother Paul's Fried Chicken recipe from Food.com.
Provided by inabsentia
Categories Whole Chicken
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat shortening in a cast iron skillet to 350 degrees F.
- Beat eggs with water in a small bowl.
- In a shallow bowl, season flour with pepper.
- Dip chicken pieces in egg mixture and then coat well in flour mixture.
- Carefully add to hot shortening, in batches if necessary
- Place lid on top of skillet, and fry until brown and crisp.
- Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.).
Nutrition Facts : Calories 887.8, Fat 47.1, SaturatedFat 13.5, Cholesterol 371.4, Sodium 1045.5, Carbohydrate 47, Fiber 1.8, Sugar 0.4, Protein 63.7
PAUL'S AMAZING CHICKEN
The other night, Paul, one of my sharemates made this delicious chicken dish. It was so tasty, and everyone loved it so much!!! Param n' Kaval made Indian bread called Chapati, we had this with this chicken curry. I asked Paul how to make it n it seems so simple n' easy!!! I want everyone to try this wonderful Indian dish!!!
Provided by tomoko matsunaga
Categories Curries
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Put all the ingredients in a large pot, stir well.
- Cook for about 15 minutes until gravy comes out.
- Separate gravy in a different pan.
- Cook chicken and gravy separately for about another 10 minutes until gravy gets a little bit thicker.
- Put gravy back into chicken, add chopped fresh coriander, stir, cook for another 2 or 3 minutes.
- Serve hot with Chapati.
Nutrition Facts : Calories 369.7, Fat 23.3, SaturatedFat 6.8, Cholesterol 114.2, Sodium 704.6, Carbohydrate 9.2, Fiber 1.8, Sugar 4.1, Protein 30.1
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