Chicken And Dumplings The Pioneer Woman Cooks Ree Drummond Recipes

CHICKEN AND DUMPLINGS (PIONEER WOMAN REE DRUMMOND)

Chicken and Dumplings (Pioneer Woman Ree Drummond) image

http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/

Categories Poultry Dinner Poultry Dinner

Yield 8

Number Of Ingredients 21

Ingredients

2 Tablespoons Butter
2 Tablespoons Olive Oil
½ cups All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
½ cups Finely Diced Carrots
½ cups Finely Diced Celery
1 whole Medium Onion, Finely Diced
½ teaspoons Ground Thyme
¼ teaspoons Turmeric
6 cups Low Sodium Chicken Broth
½ cups Apple Cider
½ cups Heavy Cream
Dumplings:
1-½ cup All-purpose Flour
½ cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-½ cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed

Steps:

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

CHICKEN AND DUMPLINGS

Chicken and Dumplings image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 whole chicken, cut into pieces (cut-up fryer)
Salt and freshly ground black pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley, optional
Salt, as needed

Steps:

For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

KING RANCH CHICKEN

King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Ingredients

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
Look at that! Serve it with a salad and a dang hearty appetite.
To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

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