Lady And Sons Chicken And Dumplings Paula Deen Recipes

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EASY CHICKEN AND DUMPLINGS



Easy Chicken and Dumplings image

Makes about 4 servings

Number Of Ingredients 10

¼ cup unsalted butter
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrot
¼ cup all-purpose flour
2 (32-ounce) containers chicken broth
½ (32-ounce) package frozen dumplings,* broken in thirds
4 cups shredded rotisserie chicken
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, until tender, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in broth, and bring to a boil.
  • Stir in frozen dumplings in batches, continuing to stir to keep dumplings from sticking to bottom of pan. Return to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Stir in chicken, thyme, and parsley, and cook for 10 minutes. Serve immediately.

CHICKEN & DUMPLINGS



Chicken & Dumplings image

Enjoy a hearty, Southern classic meal tonight with this easy chicken and dumplings recipe. This classic dish gets its smooth, creaminess from cream of celery or chicken soup

Provided by Paula Deen

Categories     classics     cold weather     comfort food     family     southern cooking     winter

Time 30m

Yield 4-6

Number Of Ingredients 11

4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken
2 cups mixed with 1 teaspoon salt all purpose flour
3/4 cup ice water
2 tablespoons (optional) corn starch

Steps:

  • Chicken:
  • Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.
  • Dumplings:
  • Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.
  • Note: Frozen dumplings are available in most supermarkets if you don't have time to make them.

LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN



Lady and Son's Chicken and Dumplings - Paula Deen image

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

1 (2 1/2 lb) roasting chickens, cut into 8 pieces
3 celery ribs, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon house seasoning (see Paula Deen's House Seasoning Mix)
10 3/4 ounces cream of celery soup (canned) or 10 3/4 ounces cream of chicken soup (canned)
2 cups all-purpose flour
1 teaspoon salt
ice water

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.

LADY AND SONS' CHICKEN IN WINE SAUCE



Lady and Sons' Chicken in Wine Sauce image

Saw this on a re-run episode of Paula Deen and it looked so easy and good! Put here to make soon...

Provided by AZPARZYCH

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 large boneless skinless chicken breasts
4 tablespoons butter, melted
kosher salt, to taste
black pepper, to taste
8 slices swiss cheese
1 (10 3/4 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored seasoned stuffing mix, crushed

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
  • Layer the cheese slices on top.
  • In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
  • Sprinkle stuffing mix on top and drizzle with melted butter.
  • Bake for 45 minutes.
  • Remove from the oven and serve.

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)



Lady and Sons Chicken Pot Pie (Paula Deen) image

This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!

Provided by SharleneW

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten
4 chicken breast halves (or 2 cups leftover cooked chicken)
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour (or less ( see chef's note in directions)
1 quart milk (Paula's recipe called for cream)
1/4 cup chicken base (or less ( see chef's note in directions)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green pea, cooked
1 cup chopped cooked carrot
1 pinch fresh grated nutmeg (optional)

Steps:

  • For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
  • Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
  • For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
  • In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
  • Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
  • Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
  • To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4

THE LADY AND SONS PECAN CHICKEN ( PAULA DEEN )



The Lady and Sons Pecan Chicken ( Paula Deen ) image

A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.

Provided by yooper

Categories     Breakfast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 cup buttermilk
1 egg, lightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
2 (2 1/2 lb) chicken, cut into quarters or 2 (2 1/2 lb) pecan halves

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a 10 x 15-inch baking pan.
  • In a shallow dish, combine buttermilk and egg.
  • In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
  • Dip chicken in buttermilk, then in flour.
  • Place skin side down in melted butter.
  • Turn to coat and leave skin side up.
  • Sprinkle with pecan halves.
  • Bake for 1 1/4 hours.

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