CHICKEN AND DUMPLINGS WITH GRAVY
My family really loves this meal. It is often requested.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,
Nutrition Facts : Calories 606 calories, Fat 30g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 1144mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein. Diabetic Exchanges
GRANDMA'S CHICKEN AND SLIDERS
Grandma's Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.
Provided by HWC Magazine
Categories Mains
Time 3h
Number Of Ingredients 14
Steps:
- Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
- Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)
- In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
- Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.
- Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
- Add sliders to broth (recipe below)
- While your chicken soup broth is cooking, make your sliders.
- Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
- Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
- Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
- Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
- Cut dough into long slices and then cut each slice into about 1.5 inches long.
- Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
- Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)
- Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
- The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
- Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
- We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
- Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
- Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.
- Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
- We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)
Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 47 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 275 mg, Fiber 2 g, Sugar 4 g
CHICKEN AND SLIDERS
This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!
Provided by Sharon Howard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g
SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
CHICKEN FRIED SLIDERS WPOTATO DUMPLINS & CHEESE GRAVY #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The last of my entries personally designed for Sunny, are lip smackin', plate swipin', finger lickin' good! Hot n' Spicy Ranch Chicken Fried Pork Steak Sliders topped with baked Creamy Ranch Potato Dumplin's, a rich White Cheese Gravy all piled onto a homemade Sweet Potato Biscuit! But she's going to have to fight my hubby for one! He LOVED them! These will be made for my next party for sure!!
Provided by Wildflour
Categories Weeknight
Time 2h
Yield 16 sliders, 4 serving(s)
Number Of Ingredients 38
Steps:
- For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
- For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
- For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
- For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
- To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!
Nutrition Facts : Calories 2935.9, Fat 168, SaturatedFat 71.9, Cholesterol 407.9, Sodium 3405, Carbohydrate 296.8, Fiber 13.1, Sugar 65.2, Protein 63
ROASTED CHICKEN WITH MELTED CHEESE AND GRAVY
Provided by Guy Fieri
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper.
- For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions. Place the remaining onions and the carrots and celery in the bottom of a roasting pan. Use the rest of the compound butter under the skin of the chicken breasts and legs. Sprinkle the salt and pepper all over the chicken. Place the chicken on top of the vegetables in the pan. Cover with foil and roast for 20 minutes. Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes. Remove the roasting pan from the oven and place on the cooktop. Transfer the chicken to a platter, and allow to rest for 15 minutes. Once rested, remove the stuffing and discard. Shred the chicken, it should yield about 4 cups of shredded chicken.
- For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices. Deglaze with the stock and white wine. Use a wooden spoon to scrape up any of the brown bits on the bottom. Simmer over medium heat. Once the pan sauce reduces by half, remove from the heat. Finish seasoning with salt and pepper. Add the cold butter cubes to the gravy and swirl until melted.
- Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese. Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down. Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese. Place in the oven to melt the cheese, 5 to 7 minutes. Remove from the oven, transfer to a plate and ladle the pan gravy over the top.
- Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps. Allow to rest for at least 30 minutes.
- Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter. Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat. Cook until golden brown and flip, 25 to 35 seconds. Transfer to a plate, covering loosely with a kitchen towel and keep warm.
CHICKEN AND CHEESE SLIDERS
Provided by Jennifer Iserloh
Categories Sandwich Cheese Chicken Fourth of July Kid-Friendly Low Cal Back to School Backyard BBQ Dinner Lunch Cheddar Summer Poker/Game Night Healthy Self Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
CHICKEN WITH DUMPLINGS AND PAN GRAVY
This recipe goes back quite a few years, it's total comfort food at it's best! I make this in my electric frypan.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken pieces with seasoning salt and pepper.
- Heat oven to 200° (to keep the chicken warm).
- Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
- Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
- Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
- To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
- Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
- Stir in green onion and parsley.
- Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
- Skim any fat from the skillet.
- Add in 2-3/4 cups stock; bring to a boil.
- In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
- Season with salt and pepper.
- Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
- Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
- Remove the platter of chicken from the oven.
- Serve the chicken, gravy and dumplings as desired.
Nutrition Facts : Calories 1151.1, Fat 79.8, SaturatedFat 24.6, Cholesterol 281.1, Sodium 1211.1, Carbohydrate 33.1, Fiber 1.8, Sugar 3.8, Protein 66.4
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
CHICKEN 'N' DUMPLINGS WITH SOUR CREAM GRAVY
This recipe has been in my family for years. My mother, who is of Czech descent, made this saucy chicken when I was a child. Now my daughters make it for their own families.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside. , In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. , For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm. , For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.
Nutrition Facts :
CHICKEN PARMESAN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls or Hawaiian sweet rolls, shredded rotisserie chicken, marinara sauce, fresh mozzarella cheese, fresh basil, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Lunch
Yield 12 sliders
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
- Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 320 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
LEFTOVER TURKEY AND GRAVY DUMPLINGS
Great way to get rid of the holiday leftovers and have a change of taste. Serve with cranberries if desired.
Provided by ashley t.
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 57m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine turkey, cream cheese, stuffing, 1/4 cup gravy, peas, and onion in large microwave-safe bowl. Heat in the microwave until cream cheese softens, about 2 minutes.
- Spread mashed potatoes over the bottom of a 9x11-inch casserole dish.
- Cut crescent roll dough in half. Flatten both halves on a work surface. Spoon turkey mixture down the middle. Roll up edges and press to seal. Place over potatoes.
- Combine remaining 1/4 cup gravy, cream of chicken soup, and milk in a blender; blend until smooth. Pour over stuffed dough.
- Bake in the preheated oven until bubbly and hot, about 30 minutes.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 41.8 g, Cholesterol 74.8 mg, Fat 29.4 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1216.8 mg, Sugar 6.6 g
QUESO GRAVY
This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables. It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard. Increase the number of jalapeños to taste.
Provided by Sam Sifton
Categories sauces and gravies, side dish
Number Of Ingredients 8
Steps:
- Pour the oil into a saute pan or heavy bottomed pot set over medium-low heat. When it shimmers, add onions and jalapeños, and cook, stirring often, until they have softened, about 5 minutes.
- Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeños are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1 to 2 minutes, stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams
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