Lizzies Chicken And Dumplings From Trisha Yearwood Recipe 45

LIZZIE'S CHICKEN AND DUMPLINGS FROM TRISHA YEARWOOD RECIPE - (4/5)

Steps:

• For the chicken: put the hen, breast side down, in an 8-quart stockpot and add water to within 2 inches of the top (you want the chicken to float clear of the bottom of the pot and be covered. Add salt and pepper. Bring water to boil, reduce heat to simmer. Cover pot and cook for 2 hour, or till chicken is tender (drumstick twists easily. Allow to cool slightly and remove hen. Strain broth. Remove chicken from bones and cut or shred into small pieces. Set aside 2 C of broth and freeze for another use. Dumplings: Heat 2 quarts of the broth in a 3 quart pan. While it heats, put flour in a medium bowl. Dissolve 1 t. in 3/4 C water and stir to make a stiff dough. Turn dough onto heavily floured surface and knead until smooth, 1 to 2 minutes. heavily flour a rolling pin and roll out dough very thing (if you have small counter space, I highly recommend dividing the dough into 4 portions and roll each portion separately to give you thinner dumplings. With pizza cutter, cut dough into 2 by 4 inch strips. When broth reaches rolling boil, add some of the strips of dough. Reduce heat to a simmer, cover pot and bring back to boil. Continue to add dough strips in batches, always raising heat to bring broth back to rolling boil before dropping in more dough strips and reducing heat to simmer before covering pot again. Sprinkle in salt and pepper to taste. Add the cooked chicken and serve.

LIGHTER CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

APPLE DUMPLINGS - TRISHA YEARWOOD RECIPE - (4.2/5)

Steps:

• 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Pat it out a little bigger. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.