Chickenfricasseewithherbdumplings Recipes

CHICKEN FRICASSEE

Steps:

• Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
• Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.
• Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.
• Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.
• Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
• Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.
• Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.
• Wine suggestion: Red Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white wine.

EASY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

CHICKEN FRICASSEE WITH HERB DUMPLINGS

Steps:

• Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
• Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
• Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
• Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
• Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
• Serve with tossed salad and apple pandowdy.

CHICKEN FRICASSEE

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.