Chicken Soup Knishes With Creamy Gravy Recipes

CREAMY CHICKEN GRAVY

Steps:

• Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
• Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
• Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

CHICKEN IN CREAMY GRAVY

Steps:

• In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until for about 5 minutes or until a thermometer reads 170°.

CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY

Steps:

• For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
• For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
• Serve with gravy.
• For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
• For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
• Serve with gravy.

OVEN-FRIED CHICKEN WITH CREAMY GRAVY

Steps:

• In a shallow bowl beat 1/2 cup milk with 1 egg.
• In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
• Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
• Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
• Repeat with remaining chicken pieces using the same method.
• In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
• Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
• Using large tongs remove the chicken to a foil-lined greased baking sheet.
• Set oven to 400 degrees.
• Bake for about 30 minutes or until cooked through.
• Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
• Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
• Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
• Reduce heat to low and simmer for about 3-5 minutes.
• Season with black pepper to taste and salt if desired.
• Serve immediately with the baked chicken.

CHICKEN KNISHES RECIPE

Steps:

• For the Chicken Filling: Heat the olive oil in a non stick skillet. Add the onion and garlic and cook over medium heat until just beginning to brown, 4 minutes. Stir in the paprika and chicken and cook for 1 minute. Stir in the matzo meal and cook for 1 minute. Stir in the chicken broth and bring to a boil for 3 minutes; the mixture should be thick and creamy. Add salt and pepper to taste. Transfer the mixture to a bowl or plate and let cool to room temperature. Preheat oven to 350 degrees. Knish Dough: Combine the flour, paprika, baking powder, salt and butter in a food processor fitted with a chopping blade. Pulse the machine to cut in the butter; the mixture should feel like cornmeal. Add the egg, oil and water. Run the machine in short bursts until the dough comes together into a smooth call, about 3 minutes. If the mixture looks too dry, add water as needed. Gather the dough into a ball, flatten it into a disk 1 inch thick and wrap in plastic. Chill the dough until firm enough to handle, 1-2 hours. Roll out the knish dough to a thickness of 1/8 inch. Using a cookie cutter or pot lid cut out 4 1/2 inch circles. Gather up the scraps and re-roll, ultimately you should have 12 circles. Assembling Knishes: Lightly spray a small muffin tin with spray oil.. Line the muffin tin with circles of knish dough; the excess will hang over the edges. Place 1/4 cup chicken filling in each hole and bring the edges over the top of the knish to encase the filling. Gather the edges in the center, twisting and pinching, to seal. Lightly brush the tops of the knishes with egg glaze, taking care not to drip any into the molds. Bake the knishes unti golden brown, 30-40 minutes. Let cool until warm, then un-mold.

KITTENCAL'S CREAMY CHICKEN GRAVY

Steps:

• In a heavy saucepan melt butter over medium-high heat.
• Whisk in flour and stir constantly for 1 minute (do not let the flour brown).
• Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using) and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).
• Add in lots black pepper and salt if desired.
• Delicious!

CHICKEN SUPREME WITH GRAVY

Steps:

• Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.